Way back in May, I came home from Alaska with approximately 30 pounds of fresh-caught King Salmon filet. We’ve been working hard and have put quite a dent in our stash since then, but I’m still constantly looking for new, creative ways to cook it. Here’s what we’re eating tonight:
- 2 bulbs fennel, thinly sliced
- 2 lemonds, cut in half crosswise
- 4 cloves garlic, unpeeled
- 3 T olive oil
- Kosher salt and black pepper
- 4 6-ounce pieces of skinless salmon filet
- 1 t honey
- 1 t chopped fresh rosemary
- 12 ounces mixed greens (about 8 cups)
- Heat oven to 400 degrees. Toss the fennel, lemons, garlic, 1 tablespoon of olive oil, and 1/4 teaspoon each of salt and pepper. Roast until the fennel softens, about 8 minutes.
- Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel. Toast until the salmon is opaque throughout, 12 to 15 minutes.
- Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, 2 tablespoons of oil and 1/4 teaspoon salt. Place the salmon and fennel on the greens. Drizzle with the dressing.
Nutritional Information Per Serving:
Sat Fat: 2.5g
I’ve got about 5 or 6 different salmon recipes in my arsenal now. If you’ve got some that you love, shoot me a link. Best recipe gets a free workout DVD that I’ll be reviewing next week.