Alaska Salmon, Fennel, and Tomato Salad

A healthy salmon, fennel, & tomato sadad in a shallow white bowl

  • Preparation Time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings


  • 4 Alaska Salmon Fillets (4 to 6 oz each), thawed
  • 7 Tbsp Olive Oil, divided
  • 1 cup frozen Broad Beans or Edamame
  • 3 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 large Fennel Bulb, trimmed & very thinly sliced
  • 4 large Tomatoes, cut in wedges or slices
  • 1/4 cup Capers
  • Salt and Black pepper, to taste
  • 2 fresh Dill Sprigs


Rinse any ice glaze from salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes until fish is opaque throughout. Remove from skillet and cool.

Meanwhile, cook the broad beans in boiling, lightly salted water for 3 to 4 minutes. Rinse with cold water, then shell the beans, removing their thick outer coating to reveal the bright, tender green beans.

In a large bowl, mix the remaining olive oil with the vinegar and mustard. Season with a pinch of salt and black pepper. Add the fennel, tomatoes, beans and capers.

Break salmon into large chunks (removing skin, if any); add to the salad, tossing gently to mix. Divide among four serving plates, spooning any remaining dressing over salad. Snip fresh dill over the top before serving.

Cook’s tip: Use fresh broad beans when they are in season, or try frozen edamame beans as an alternative.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)