Salmon and Fennel Salad


For the Salmon and Fennel

1 Lb. Salmon

1 teaspoon fine sea salt


2 teaspoons olive oil

2 limes, sliced thickly

1 cup couscous

1 cup napa cabage, sliced

1 fennel bulb, cored, sliced, top saved

2 cups Strawberries, coarsely chopped

For the Dressing

1/2 cup yogurt

1/2 cup avocado oil

1/8 cup lime juice

1 tablespoon honey

1/2 cup chopped chives

sea salt and pepper to taste

For the Salmon

Preheat your oven to 350, then line a rimmed baking pan with parchment paper.

Put salmon, skin side down, on the pan, then season with sea salt and pepper.

Drizzle oil and lime juice over the salmon, then roast 12 to 18 minutes.

Test fish with a thermometer inserted into the thickest part of the fish, it is done if it registers 120.

Remove the fish from the oven and tent a piece of foil over it until ready to serve.

While the salmon roasts, add the couscous to a medium pot over medium-high heat.

Cook, swirling the pot frequently to ensure even browning, 6 to 7 minutes.

Remove from the heat and gently add 1¼ cups water and ½ teaspoon salt to the pot.

Stir until combined and return to medium-high heat.

Bring to a boil and then reduce heat to medium-low.

Cover and cook 6 to 7 minutes, until all the water is absorbed and the couscous is light and fluffy.

Remove the pan from the heat and let cool.

For the Dressing

Add the yogurt, olive oil, lime juice, honey, salt and pepper in a bowl.

Whisk together until mixed and stir in chives, then chill.

To Assemble the Salad

On a platter, toss couscous, cabbage and fennel with two-thirds of the dressing until coated.

Add strawberries, putting them around the vegetables.

Break up salmon and place pieces over the vegetables.

Drizzle with dressing, season with salt and pepper, then garnish with fennel tops. Enjoy!
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