Alaska Salmon, Fennel & Tomato Salad
A healthy and delicious salmon salad to herald the coming of spring!
- 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 7 Tablespoons olive oil, divided
- 1 cup frozen broad beans or edamame
- 3 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 large fennel bulb, trimmed and very thinly sliced
- 4 large tomatoes, cut in wedges or slices
- ¼ cup capers
- Salt and black pepper, to taste
- 2 fresh dill sprigs
- Rinse any ice glaze from frozen Alaska 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 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just 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.