Ingredients
- 1 large tomato, chopped
- 1 cup finely chopped fennel, (about 1/2 bulb, stalks trimmed)
- 2 tablespoon minced red onion
- 2 tablespoon 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 tablespoon extra-virgin olive oil
Cooking Directions
Step 1
Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
Step 2
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.
Nutrition Info
- Serving: Per serving
- Calories: 289
- Carbohydrates: 4g
- Fat: 20g
- Protein: 23g
- Dietary Fiber: 1g
- Saturated Fat: 3g
- Monounsaturated Fat: 10g
- Cholesterol: 67mg
- Potassium: 610mg
- Sodium: 373mg
- Exchanges: 1 vegetable, 3 1/2 lean meat, 1 1/2 fat
- Carbohydrate Servings: 0