Seared Salmon with Sugar Snap-Fennel Slaw

By toobze

Ingredients

• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced shallot
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 large fennel bulb, with fronds
• 2 cups sugar snap peas, trimmed
• 1 1/4 pounds wild Alaskan salmon, skinned
• 2 teaspoons minced fresh chives

Details

Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from eatingwell.com

Preparation

Step 1

Combine lemon juice, 2 1/2 tablespoons oil, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl.

Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon.

Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more.

Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired.