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Pan Seared Salmon over a Fennel Slaw

Serves:

4

VIDEO

ABOUT THE RECIPE

Ever want to hit the reset button on your weekend eating binges but just wind up starving
yourself on Monday, until 3:00 when you find yourself neck-deep in a bag of Doritos?
Stop the madness with this flavor-packed weekday meal. Dammit, now let’s own your
appetite little chef!

Ingredients

  • 6 ounces of Lebneh or Greek Style Yogurt


  • 1 tablespoon or more of jarred horseradish


  • The juice of one 1emon


  • 1 medium fennel bulb (including fronds), halved and thinly sliced


  • 1 green apple, cored, halved, and thinly sliced


  • 1 medium carrot, peeled and grated


  • 1 celery stalk (including leaves), very thinly sliced


  • ½ tsp ground cumin


  • ½ tsp ground coriander


  • 4 Salmon fillets skin removed 6 to 8 ounces each


  • 2 tablespoons of olive oil divided


  • 2 tablespoons of cilantro leaves roughly chopped


  • Salt and Pepper


  • Lemon wedges for serving 


Preparation

Preheat a large heavy skillet over medium-high heat. Combine the cumin and coriander

in a small bowl with a generous amount of salt and pepper. Season the Salmon fillets

with the spice mix, cover them with plastic wrap and set aside; allow them to come to

room temperature.

Next, mix the Lebneh, horseradish and lemon juice in a bowl, then add the fennel, apple,

carrot and celery and toss well; season to taste with salt and pepper and set aside.

Add the olive oil to the skillet and cook the Salmon, flesh side down first, for 3 to 4

minutes, flip and cook for another 3 to 4 minutes or until just opaque when fork tested.

To serve, divide the slaw among 4 plates and top with a Salmon fillet, garnish with the

chopped cilantro and lemon wedges. And remember, should you go astray in the eating

department every now and then, don’t be too hard on yourself, we’re all hum…Hey! Step

away from the microwave with the block of cheese…got to go, we have a situation...

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