Alaska Salmon with White Bean Fennel Salad
Prep Time: 15 Cook Time: 15
Servings: 4
White Bean Salad: Mix all ingredients in a large bowl; set aside.
Orange and Tomato Sauce: Bring ingredients to a simmer in a small saucepan; keep warm.
Salmon:
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, place ½ cup beans in the middle of a plate. Pour ¼ cup sauce around the beans and top with salmon portion. Garnish with fennel tops (optional).
Nutrients per serving: 444 calories, 16.5 total fat, 3g saturated fat, 33% calories from fat, 84mg cholesterol, 34g protein, 40g carbohydrate, 8g fiber, 386mg sodium, 146mg calcium and 1g omega-3 fatty acids.
Recipe Courtesy of Chef Stefani Marnon
2 Tablespoons olive oil
White Bean Salad:
2 cans (15 oz. each) white beans, drained and rinsed
1 fennel bulb, thinly sliced
1 Tablespoon fennel top greens, minced
¼ small red onion, thinly sliced
3 Tablespoons olive oil
Salt and pepper, to taste
Orange-Tomato Sauce:
3 cans (5.5 oz. each) tomato juice
2 Tablespoons frozen orange juice concentrate, thawed
Salt and pepper, to taste