Alaska Salmon, Fennel, and Tomato Salad
- 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)