Pan-Roasted Salmon with Fennel Puree
2015-07-15- Course: Dinner
- Skill Level: Easy
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- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
Ingredients
- Fennel:
- 1 large bulb fennel (about 1 pound), cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
- 1/4 teaspoon kosher salt, plus for the cooking water
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying
Directions
Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.