Steamed Salmon With Fennel And Dill
15m prep 12m cook 27m ready
Steamed salmon served with a refreshing fennel slaw dressed with lemon and honey, topped with pistachios and feta cheese. A light and healthful meal perfect for spring.
Ingredients
- 2 wild salmon fillets cut into 4 equal portions
- kosher salt
- freshly ground black pepper
- 44.4 ml dry white wine
- 78.9 ml olive oil
- 59.1 ml freshly squeezed lemon juice
- 14.8 ml honey
- 2 medium fennel bulbs trimmed and shaved into paper-thin slices
- 78.9 ml shelled pistachios
- 118 ml crumbled feta or goat cheese
- 44.4 ml fresh dill finely chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 116 mg
- Iron: 1.1 mg
- Magnesium: 23.1 mg
- Phosphorus: 174 mg
- Potassium: 316 mg
- Zinc: 0.38 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- kosher salt
- freshly ground black pepper
- 44.4 ml dry white wine
- 78.9 ml olive oil
- 59.1 ml freshly squeezed lemon juice
- 14.8 ml honey
- 78.9 ml shelled pistachios
- 118 ml crumbled feta or goat cheese
Prepare
- 2 wild salmon fillets, cut into 4 equal portions
- 2 medium fennel bulbs, trimmed and shaved into paper-thin slices
- 44.4 ml fresh dill, finely chopped
Let's Cook
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Step 1.
Season the salmon fillets with salt and pepper to taste, then place them in a shallow heatproof dish or bowl. Pour the white wine over the fish.
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Step 2.
Pour about 1 inch of water into a wok and place a steamer rack inside. Bring the water to a boil over high heat, then reduce the heat to medium to maintain a simmer. Set the dish with the salmon on the rack, cover, and steam for 10 to 12 minutes. Monitor the water level, adding more if needed to prevent the wok from drying out. The salmon is done when it is moist and just begins to flake when tested with a fork.
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Step 3.
While the salmon steams, make the fennel salad: In a bowl, whisk together the olive oil, lemon juice, and honey. Drizzle as much of the dressing as desired over the shaved fennel, then toss with the pistachios, crumbled feta or goat cheese, and chopped dill. Season with salt and pepper to taste.
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Step 4.
To serve, place a piece of steamed salmon on each plate alongside a portion of the fennel salad.
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