dish
Salmon and Fennel Salad

4
Serves
335
Calories
17
Nutrients
16
Vitamins

Ingredients

1 pound small new potatoes
1 tablespoon canola oil
1/2 cup shaved Parmesan cheese

Cooking Instructions

1. Place the potatoes in a medium saucepan and bring to a boil. Lower the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15 minutes, depending on size. Remove from the heat, drain and cool to room temperature. When the potatoes are cool slice into thin rounds.

2. Preheat the broiler.

3. Brush the fillets with oil and season with salt and pepper. Place the seasoned fillets on a non-stick baking sheet.

4. Broil the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets take less time, thicker fillets take more.) Let the fillets cool.

5. To arrange the salad, divide the friseƩ evenly and place on 4 chilled plates. Place the thinly sliced fennel on top and flake the salmon over the fennel. Arrange the potato slices around the salad and using a vegetable peeler, shave the Parmesan into large strips over the salad.

6. Drizzle a tart vinaigrette over the salad. Suggested vinaigrettes: Roasted Shallot Vinaigrette and Lemon Chive Vinaigrette.

Serving Size: 1 1/2 cups of salad

Nutrition Information

Number of Servings: 4
Calories
335
Protein
33 g
Total Carbohydrate
29 g
Dietary Fiber
8 g
Soluble Fiber
2 g
Insoluble Fiber
2 g
Sugar
3 g
Total Fat
11 g
Saturated Fat
3 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
69 mg
Omega-3 Fatty Acid
2 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
38 %
Percent Calories from Carbohydrate
33 %
Percent Calories from Fat
29 %
Vitamin A
2929 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
9 mg
Vitamin B6
0 mg
Vitamin B12
4 mcg
Biotin
7 mcg
Vitamin C
36 mg
Vitamin D
540 IU
Folate
203 mcg
Vitamin E
4 IU
Vitamin K
297 mcg
Pantothenic Acid
2 mg
Calcium
297 mg
Iron
3 mg
Phosphorus
427 mg
Potassium
1576 mg
Sodium
367 mg
Zinc
2 mg