Crunchy fennel gives texture to this tomato-based salsa. Pan-searing the salmon will give it a lovely color and a bit of crusty texture. The fillets will vary in cooking time depending on their thickness.
Pan-seared Salmon With Fennel and Dill Salsa
4 servings
Hands on: 25 minutes
Total time: 25 minutes
INGREDIENTS
DIRECTIONS
In a bowl, combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt. Set aside.
Sprinkle salmon with remaining 1/4 teaspoon salt and pepper.
In a large nonstick pan over high heat, add oil. When oil is shimmering but not smoking, add salmon, skinned side up, and cook for 3 to 5 minutes, or until golden brown. Turn fillets over and continue to cook, 3 to 5 minutes, or until just cooked through.
– Adapted from “The EatingWell Healthy in a Hurry Cookbook” by Jim Romanoff (Countryman, $24.95)
Per serving: 221 calories (percent of calories from fat, 36), 31 grams protein, 4 grams carbohydrates, 1 gram fiber, 9 grams fat (1 gram saturated), 78 milligrams cholesterol, 382 milligrams sodium.
ATLANTA – Sticking to your perennial new year’s resolution to eat healthier doesn’t have to mean sacrificing good taste. To prove that point, we combed through the most recent health-oriented cookbooks and put to the test recipes that sounded as tasty as they were nutritious. All these recipes easily lived up to those expectations.
