Sizzling Salmon On A Bed Of Fennel Salad

Labels: { , } | © 2011 |
  • 1/2 Lemon, juice only
  • 1 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • Salt and freshly ground black pepper
  • 200 g Salmon fillet
  • 1 tbsp Balsamic vinegar
  • Salt and freshly ground black pepper
  • 1/3 Fennel, julienned
  • 1/3 Carrot, julienned
  1. Place the lemon juice, olive oil, vinegar and seasoning into a large bowl, and mix together until combined. Thinly slice the carrot and fennel. Rinse salmon and pat dry with paper towel. Brush balsamic vinaigrette over salmon. Sprinkle with pepper and salt or any seasoning of your choice.
  2. Brush a nonstick skillet with olive oil lightly over medium-high heat. Place salmon in heated skillet and cook, uncovered, about 3 minutes. Flip and cook another 3 minutes and salmon should be done. Toss the vegetables in the dressing to coat. Transfer the salad to a serving plate and place salmon on top of the salad. | © 2011 |

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