Fennel Rubbed Salmon with Lemon Coriander Yogurt and Crunchy Fennel Salad

Name: Fennel Rubbed Salmon with Lemon Coriander Yogurt and Crunchy Fennel Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1 small fennel bulb, green stems removed, thinly sliced; 1 Tbs extra-virgin olive oil; ¼ tsp of Kosher salt; Pinch of Spicewalla Black Pepper, Table Grind; 1.5 cups plain whole milk yogurt; 2 Tbs extra-virgin olive oil; 2 Tbs fresh squeezed lemon juice; 1 Tbs Spicewalla Coriander Seed, coarsely ground; 1 Tbs fresh dill; ½ tsp Kosher salt, to taste; ¼ tsp Spicewalla Black Pepper, Table Grind, to taste; 3 sockeye salmon fillets, about 3 oz each; 2 Tbs Spicewalla Fennel Seeds; Kosher salt, to taste; Spicewalla Black Pepper, Table Grind, to taste; 2 Tbs vegetable or canola oil; Fresh dill, for garnish; Fennel fronds, for garnish; Spicewalla Cyprus Flake Salt, for garnish; Lemon slices, for garnish

Alyse Baca

12/30/2020

After a season of indulgent sweets and savory treats it feels good to lighten up a little. This dish features a zesty fennel rubbed salmon with a tangy coriander yogurt and a fresh, crunchy fennel salad. Healthy eating doesn't have to be bland, that's the power of Spicewalla!

Ingredients

For the fennel salad:
1 small fennel bulb, green stems removed, thinly sliced
1 Tbs extra-virgin olive oil
¼ tsp of Kosher salt
Pinch of Spicewalla Black Pepper, Table Grind

For the yogurt sauce:
1.5 cups plain whole milk yogurt
2 Tbs extra-virgin olive oil
2 Tbs fresh squeezed lemon juice
1 Tbs Spicewalla Coriander Seed, coarsely ground
1 Tbs fresh dill
½ tsp Kosher salt, to taste
¼ tsp Spicewalla Black Pepper, Table Grind, to taste

For the salmon:
3 sockeye salmon fillets, about 3 oz each
2 Tbs Spicewalla Fennel Seeds
Kosher salt, to taste
Spicewalla Black Pepper, Table Grind, to taste
2 Tbs vegetable or canola oil
Fresh dill, for garnish
Fennel fronds, for garnish
Spicewalla Cyprus Flake Salt, for garnish
Lemon slices, for garnish

Shop the Recipe

Black Pepper, Table Grind

$7.98

Coriander Seed, Indian

$6.36

Fennel Seed

$7.56

Flake Sea Salt

$13.02

Preparation

For the fennel salad: Toss together all ingredients in a mixing bowl. Set aside.

For the yogurt sauce: Stir together all ingredients until well combined. Set aside.

For the salmon: Season salmon fillets with Spicewalla Fennel Seeds, salt, and pepper. Heat a cast iron skillet over medium-high heat, add oil. Sear salmon fillets skin-side up for 4 minutes. Flip and cook another 2-3 minutes until the fish easily flakes with a fork.

To assemble: Spread yogurt sauce onto a large plate. Top with the fennel salad and salmon filets. Garnish with fresh dill, fennel fronds, Spicewalla Cyrus Flake Salt and lemon.