Salmon and Fennel Salad | Williams Sonoma
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.
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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