Salmon and Fennel Salad
Salmon and Fennel Salad If the salmon fillet still has its skin, you don’t need to spend time removing it before you cook the salmon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Steamer rack
- Saucepan
- Stove
- Fork
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Microplane
- Plate
- Serving platter
Ingredients
- 1 lb. salmon fillet
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1 Tbs. Champagne or white wine vinegar
- 2 tsp. Dijon mustard
- 2 Tbs. finely snipped fresh chives
- 6 Tbs. olive oil
- 2 fennel bulbs, trimmed, quartered lengthwise and cored
- 6 oz. mixed baby greens
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