Rating: 5 stars
4020 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4020
  • 4,020 Ratings
Joanne Weir
May 2001

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, toss the fennel, endive, radicchio, parsley and olives. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and garlic. Toss 3 1/2 tablespoons of the dressing with the salad and season with salt and pepper.

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  • Heat the remaining 1/2 tablespoon of olive oil in a medium nonstick skillet. Season the salmon with salt and pepper. Add the fillets to the pan and cook over high heat until browned, about 2 minutes per side.

  • Mound the salad on plates and top with the salmon. Drizzle the remaining dressing on the fish and serve with lemon wedges.

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