Salmon and Fennel Spring Dinner Salad Recipe

Name: Salmon and Fennel Spring Dinner Salad Recipe
Ingredients: ½ cup each plain, unsweetened, plant-based yogurt and extra-virgin olive oil; ¼ cup fresh lime juice (about 2 limes); 4 tsp. light honey (such as clover); ½ tsp. sea salt; 24 twists freshly ground black pepper; 1 small bunch chives (about 20), finely diced; 1 lb. salmon fillet, about 1-inch thick, pin bones removed; 1 tsp. sea salt, divided; 12 twists freshly ground black pepper; 2 tsp. extra-virgin olive oil; 1 cup pearl couscous; 1 ¼ cups water; ⅓ small head napa cabbage, thinly sliced; 1 large fennel bulb, cored, fronds removed, and thinly sliced (reserve a few fronds for garnish); 2 cups fresh strawberries, hulled and quartered

www.cuisineathome.com

The perfect spring or summer dinner may just be this creamy salmon and fennel salad that’s bursting with sweet, fresh strawberries.

Keywords

Fish
Mediterranean
Salmon

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Ingredients

½ cup each plain, unsweetened, plant-based yogurt and extra-virgin olive oil
¼ cup fresh lime juice (about 2 limes)
4 tsp. light honey (such as clover)
½ tsp. sea salt
24 twists freshly ground black pepper
1 small bunch chives (about 20), finely diced
1 lb. salmon fillet, about 1-inch thick, pin bones removed
1 tsp. sea salt, divided
12 twists freshly ground black pepper
2 tsp. extra-virgin olive oil
1 cup pearl couscous
1 ¼ cups water
⅓ small head napa cabbage, thinly sliced
1 large fennel bulb, cored, fronds removed, and thinly sliced (reserve a few fronds for garnish)
2 cups fresh strawberries, hulled and quartered