Salmon Salad w/ fennel & new potatoes

Name: Salmon Salad w/ fennel & new potatoes
Cuisine: European, Mediterranean
Ingredients: 2 small fennel bulbs cleaned and sliced on mandolin; 1/2 cup basil leaves sliced; 4 garlic cloves finely chopped; 6 anchovies chopped; Zest and juice of two large lemons; 1/2 tsp salt; 3/4 cup olive oil; 1/2 cup plain Greek yogurt; 3 Tbsp Dijon mustard; 2 Tbsp shallot thinly sliced; 1 1/2 lb baby potatoes; 1/2 cup peas fresh or frozen; 24 oz salmon skin on center cut

1 step

Serves 6

Updated at: Thu, 17 Aug 2023 02:51:07 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories628.1 kcal (31%)

Total Fat43.6 g (62%)

Carbs30.5 g (12%)

Sugars5.2 g (6%)

Protein30.8 g (62%)

Sodium469.8 mg (23%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2fennel bulbs

small, cleaned and sliced on mandolin

½ cupbasil leaves

zest and juice of, large

½ tspsalt

¾ cupolive oil

½ cupplain greek yogurt

3 Tbspdijon mustard

2 Tbspshallot

thinly sliced

1.5 lbbaby potatoes

½ cuppeas

fresh or frozen

24 ozsalmon

skin on, center cut

Instructions

Step 1

- trim fennel fronds off and reserve - cut fennel bulbs into quarters - slice fennel on mandoline and soak in cold water - add fennel fronds, basil, garlic, anchovies, lemon zest, 1 1/2 lemon juice and a pinch of salt. PULSE IN A BLENDER - combine purée with yogurt and mustard - add fennel, shallot slices, 1 1/2 tsp lemon juice, large punch of salt & 1 Tbsp olive oil. Combine and let rest until ready to plate. - bring a pot of generously salted water to a boil and cook potatoes. Add frozen peas for the last few minutes, drain. - cut potatoes in half when cool - toss potatoes and peas in yogurt mixture - heat oven to 450 - season salmon and cook 8-10 minutes - scatter peas and potatoes on a platter, break up salmon and scatter around - top with fennel salad and finish with fennel frond