PAN SEARED SALMON w/FENNEL & DILL SALSA

By BobD

Ingredients

• 1 large tomato, chopped
• 1 cup finely chopped fennel (about 1/2 bulb, stalks trimmed)
• 2 tablespoons minced red onion
• 2 tablespoons minced dill
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon salt, divided
• 1 pound salmon fillet, skinned (see Tip)
• Freshly ground pepper to taste
• 2 tablespoons extra-virgin olive oil

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.

Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper.

Heat oil in a large nonstick pan over high heat until shimmering but not smoking.

Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes.

Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.