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Fennel Rubbed Salmon with Lemon Coriander Yogurt and Crunchy Fennel Salad Fennel Rubbed Salmon with Lemon Coriander Yogurt and Crunchy Fennel Salad

Fennel Rubbed Salmon with Lemon Coriander Yogurt and Crunchy Fennel Salad

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
Âź 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
Âź 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

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.

1 Comment

  • Try roasted and cowardly ground cumin seeds instead of coriander seeds in yogurt sauce.

    Naurang on

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