|15 min||15 min||1|
|114 gm||Atlantic salmon, wild|
|1 tsp||Chia seeds (for salmon)|
|1 dash||Fennel seed (for salmon)|
|5 ml||Fennel fronds (for salmon - minced)|
|1/2 tsp||Lemon peel (zest) (for salmon)|
|1/2 tsp||Salt (for salmon)|
|1/2 tsp||Black pepper (for salmon)|
|1 tsp||Extra virgin olive oil (for salmon)|
|1 large egg||Egg white (for salmon - lightly whisked)|
|3 lemon wedge||Lemon (for salmon)|
|1 tbsp||Extra virgin olive oil (veggie medley)|
|3 lemon wedge||Lemon (veggie medley - thin slices)|
|1/4 bulb(s)||Fennel (veggie medley - fonds removed, thinly sliced)|
|1/4 medium||Red onion (veggie - medley - thinly sliced)|
|1/4 medium pepper(s)||Yellow bell pepper (veggie medley - seeded, thinly sliced)|
1. Preheat broiler.
2. In a spice mill, electric coffee grinder or a compact blender, grind chia seeds and fennel seeds. In a small bowl, mix together ground seeds, minced fennel fronds, lemon zest, salt, and pepper. Drizzle in oil and stir well, set aside.
3. In a shallow bowl, whisk egg white until frothy. Dip salmon filet in egg white, then transfer filet to an oiled baking sheet, press seed mixture thickly on top fillet. Broil salmon filet about 6 inches below broiler for 6 to 8 minutes. Transfer filet to a serving plate, set aside.
4. While salmon filet is broiling, heat oil over medium heat in a large skillet. Add sliced fennel bulb, red onion, yellow pepper and lemon, sauté until vegetables soften and just begin to brown, about 8 to 10 minutes. Transfer vegetables to plate with salmon filet, serve with lemon wedges.
is an excellent source of protein and contains a high content of Omega 3 fatty acids which are great for brain health!