Salmon with Sugar Snap Fennel Slaw

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Salmon with Sugar Snap Fennel Slaw

Yield 4

ingredients

• ¼ cup lemon juice
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced shallot
• ½ teaspoon light brown sugar
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 large fennel bulb, with fronds
• 2 cups sugar snap peas, trimmed
• 1 pound wild Alaskan salmon, skinned
• 2 teaspoons minced fresh chive

Instructions

1. Combine lemon juice, 2 ½ tablespoons oil, shallot, brown sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl.
2. Slice top of fennel bulb. Discard or reserve stems for another use. Chop 2 tablespoons of the fronds and add to the large bowl. Halve, core, and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing ni the large bowl; let stand while you cook salmon.
3. Cut the salmon into 4 portions and season with the remaining ¼ teaspoon each salt and pepper. Heat the remaining 1 ½ teaspoons 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).
4. Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with ½ teaspoon chives and fennel fronds, if desired.

Nutrition Facts

Calories

264

Fat

13 g

Sat. Fat

2 g

Carbs

13 g

Fiber

2 g

Net carbs

11 g

Sugar

8 g

Protein

28 g

Sodium

798 mg

Cholesterol

47 mg