Fennel Pollen Honey Salmon Salad


A light and tasty salmon salad, created for Salty's summer guests.

Fennel Pollen Honey Salmon Salad

Serves 2

Salmon Ingredients

2 fillets of wild salmon (4 to 6 ounces each)
1 pinch salt and pepper
1 teaspoon canola oil
1 teaspoon fennel pollen honey
2 cups arugula
1.5 tablespoon Balsamic vinaigrette
6 of each raspberries, blackberries, and blueberries
3 tablespoons Ch
1/4 cup honey
1 teaspoon fennel pollen or fennel seeds
2 tablespoons 12-year-old Balsamic vinaigrette

Salad and Dressing Ingredients

1/4 teaspoon garlic, minced
1 teaspoon shallot, minced
1 teaspoon fresh Thyme, minced
1/2 teaspoon teaspoon Dijon mustard
1/3 cup olive oil
1 pinch salt and pepper

Salad and Dressing Directions
  1. Mix the vinegar, garlic, shallot, thyme, and Dijon mustard.
  2. Drizzle in the oil and season. In a medium mixing bowl, toss arugula with balsamic vinaigrette and place on plate.
Salmon Directions
  1. Season salmon fillet with salt and pepper.
  2. Brush with fennel honey. Heat oil to medium high heat in a fry pan.
  3. Sear the salmon on either side for 3 minutes or until honey caramelizes.
  4. Place the salmon over the arugula and garnish with the chèvre cheese and fresh berries.
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