Fennel Rubbed Salmon with Lemon Coriander Yogurt and Crunchy Fennel Salad Alyse Baca 12/30/2020 Share Pin Tweet 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 Ÿ 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 Ÿ 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 $7.99 Sold Out Fennel Seed $6.99 Sold Out Flake Sea Salt $9.99 Add to Cart Print 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. Shop the Recipe Black Pepper, Table Grind $7.99 Sold Out Fennel Seed $6.99 Sold Out Flake Sea Salt $9.99 Add to Cart Entree Seafood spring 1 Comment Try roasted and cowardly ground cumin seeds instead of coriander seeds in yogurt sauce. Naurang on February 28, 2024 Add a Comment Name Email Message Please note, comments must be approved before they are published