Photo: Anna Pelzer
Salmon and Fennel Salad
11 ingredients
Serves 4.
openrecipes
If the salmon fillet still has its skin, you don’t need to spend time removing it before you cook the salmon. The skin will protect the delicate flesh during steaming. After cooking, the salmon flesh will flake easily away from the skin, which can then be discarded.
Estimated Nutrition (whole recipe, rough)
379
Calories
22g
Protein
27g
Fat
12g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes