Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Salmon on Fennel Salad Recipe
    Lost? Site Map

    Salmon on Fennel Salad

    Salmon on Fennel Salad. Photo by PaulaG

    1/2 Photos of Salmon on Fennel Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    ~Leslie~'s Note:

    This zesty salad complements salmon’s richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Recipe by Food and Drink Magazine, Marilyn Bentz Crowley

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Salmon

    Salad

    Directions:

    1. 1
      Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.
    2. 2
      To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done.
    3. 3
      Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.
    4. 4
      To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside.
    5. 5
      Cut rind off oranges; section.
    6. 6
      Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandolin or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L).
    7. 7
      Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.).
    8. 8
      Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.

    Ratings & Reviews:

    • on January 03, 2012

      55

      This dish was perfect for a summer dinner.. It was refreshing and tasty! I followed the written recipe except I used baby cos lettuce as I couldn't find romaine lettuce in the supermarket. The whole dish was so easy to put together. Thanks so much for posting your recipe ~Leslie~

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2009

      55

      A very nice salad. The dressing is light and flavorable. I served it atop a bed of iceberg lettuce because that's the only lettuce my DH can eat, and it still came out great. I used my George Foreman grill since the outdoor grill is iced over! Thanks, Leslie! Made for Aussie New Zealand Recipe Swap #25.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2008

      55

      Once I have everything set up in front of me, this 'salad' took no time at all to prepare, & the textures & flavors were really nice ~ I especially enjoyed the combo of lemon, lime & orange! Definitely a keeper! [Made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Salmon on Fennel Salad

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 506.4
     
    Calories from Fat 276
    54%
    Total Fat 30.7 g
    47%
    Saturated Fat 5.5 g
    27%
    Cholesterol 85.0 mg
    28%
    Sodium 331.2 mg
    13%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 6.0 g
    24%
    Sugars 10.0 g
    40%
    Protein 39.1 g
    78%

    The following items or measurements are not included:

    baby greens

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes