Fennel Crusted Sockeye

Fennel Crusted Sockeye with Grilled Salad

Posted by Sena Wheeler on

This recipe for Fennel Crusted Sockeye with Grilled Salad is quick and easy, but the meal is a showcase of sophisticated flavors. 

Ingredients

4 Sena Sea 6oz Salmon portions, thawed
1 Red onion, sliced
1 Fennel bulb, cored and sliced
1 Tablespoon olive oil

Fennel Salt

1 Tablespoon dried fennel
1 teaspoon salt
1/2 teaspoon black peppercorns

Sauce

1/4 cup plain yogurt
1 teaspoon dijon mustard
1/2 teaspoon honey
Pinch of cayenne
Salt to taste


Directions

Grind fennel, salt and pepper together in a spice grinder or with a mortar and pestle.
Coat sliced red onions and sliced fennel with 1T olive oil, and 1t fennel salt.
Coat salmon portions with the remaining fennel salt.

Mix sauce together and set aside.

Grill

Preheat a grill to medium-high heat.
Grill veggies and move off to side of grill.
Place fish (flesh down) and grill without moving for about 3 minutes.
Turn fish with a metal spatula and cook for about 3 more minutes or until firm and opaque throughout. 
Remove fish from grill.

Serve with with sauce over salmon, and salad on the side.

 


Eat fish and be happy, 

- Sena C Wheeler
 www.senasea.com                                                


Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife.  Visit her at SenaSea.com where she blogs about family, fish and food.  

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Have a friend that would love this blog post? Share the love and pass it on! Our family business runs on word of mouth, and we appreciate you taking the time to help us out.

Thanks in advance!