Sockeye, Fennel and Tomato Salad - Bristol Bay Sockeye Salmon
This pan-seared salmon salad is topped with a simple dijon vinaigrette to bring out the true flavors of Bristol Bay Sockeye Salmon.
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Ingredients
- 4 sockeye 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
- 1/4 cup capers
- Salt
- black pepper
- 2 fresh dill sprigs
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