Spring has sprung and we here at delicious. are inordinately excited. Beginning of the new season with fresh ingredients, light meals and salads galore. This salmon, pickled beetroot and fennel salad is so much more than just a side dish
Salmon and Fennel Spring Dinner Salad
- Measuring Cups/Spoons Set
- Glass Liquid Measuring Cups
- 18 x 24-Inch Plastic Cutting Board
- 8" Chef's Knife
- Half-Sheet Pan
- Parchment Sheets
- Glass Nesting Bowls
- 9" Wire Whisk
- Instant-Read Thermometer
- Fish Turner
- 3-Quart Saucepan
- Wooden Spoon Set
FOR THE DRESSING, ADD
- ½ cup Each plain, unsweetened, plant-based yogurt and extra-virgin olive oil
- ¼ cup Fresh lime juice (about 2 limes)
- 4 tsp. Light honey (such as clover)
- ½ tsp. Sea salt
- 24 Twists freshly ground black pepper
- 1 Small bunch chives (about 20), finely diced
FOR THE SALAD, PLACE
- 1 lb. Salmon fillet, about 1-inch thick, pin bones removed
- 1 tsp. Sea salt, divided
- 12 Twists freshly ground black pepper
- 2 tsp. Extra-virgin olive oil
- 1 cup Pearl couscous
- 1¼ cups Water
- ⅓ Small head napa cabbage, thinly sliced
- 1 Large fennel bulb, cored, fronds removed, and thinly sliced (reserve a few fronds for garnish)
- 2 cups Fresh strawberries, hulled and quartered
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- For the dressing, add yogurt, oil, lime juice, honey, salt, and pepper to a bowl; whisk together until fully emulsified. Stir in chives and chill until ready to use.
- For the salad, place salmon, skin side down, on prepared baking sheet; sprinkle with ½ tsp. salt and pepper. Drizzle oil over salmon and roast until a thermometer inserted into the thickest part of fillet registers 115–120°, 12–18 minutes. Transfer fish to plate and tent with foil until salmon is medium-rare, or 125°, at least 5 minutes.
- Meanwhile, toast couscous until it browns in a pot over medium-high heat. Stir or swirl pot frequently to ensure couscous evenly browns, 6–7 minutes.
- Off heat, add water and remaining ½ tsp. salt; stir until combined then return pot to medium-high heat. Bring couscous to a boil, reduce heat to medium-low, and cover; cook until all the water has been absorbed, couscous is light and fluffy, and just a touch al dente, about 7 minutes. Remove pot from heat and let couscous cool.
- Toss couscous, cabbage, and fennel with two-thirds of the dressing on a platter until coated. Gently tuck in strawberries around the vegetables. When cool enough to handle, break up salmon with a fork, into 2-inch chunks; place on salad. Drizzle salad with remaining dressing and season with salt and pepper; top with fennel fronds.
1 servings per container
- Amount Per ServingCalories663
- % Daily Value *
- Total Fat
- Cholesterol 60mg 20%
- Sodium 1231mg 52%
- Total Carbohydrate
- Protein 32g 64%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.