Pan-seared Salmon with Chia Crust, served hot and crispy over cool, crunchy fennel slaw, topped with quick pickled onions and fresh dill. A simple, healthy, paleo dinner that is quick and easy. Low carb, gluten-free and YUMMY!
You have escaped the cage. Your wings are stretched out. Now, fly.
– Rumi
Wow, things just heated up fast the last few days. Summer finally arrived in our area, and boy is hot hot hot! Here’s a cool little number to try this week. And if you’ve been here a while, you’ll already know how much I like to pair hot and cold things. Remember the Grilled Chicken Shawarma over cool and refreshing Israeli Salad? Or the hot & blackened Cajun Tempeh over greens and cool vegan ranch?
Well here’s another one for you… Pan-Seared Salmon with a Chia Seed Crust served over a cool and crunchy fennel slaw. It’s top with Quick Pickled Red Onions and fresh dill. Chia seeds, if you are wondering give the salmon a unique delicious flavor as well as the most amazing texture! A very healthy, paleo friendly, low carb meal that features seasonal wild salmon and fennel. So tasty!
Keeping this short and sweet today… I’m headed out to enjoy some outdoor time. As I type, Brian is loading up the kayaks for us to paddle down the Little Spokane River… one of my all-time favorite things to do here when it’s hot. Hope you are having a fabulous summer!
Pan Seared Salmon with Chia Seeds, Fennel Slaw and Pickled Onions
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 2
- Category: paleo, main, fish, entree, Gluten-free, low carb
- Method: Pan Seared
- Cuisine: Northwest
Description
Crispy, pan-seared chia crusted salmon is served over cool and crunchy fennel slaw, topped with quick pickled onions and dill. Paleo and gluten-free!
Ingredients
- 2 4-6 ounces Wild Salmon (or Steelhead) filets ( I prefer thicker cuts)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried mint, dill or tarragon
- 1/2 teaspoon granulated garlic
- 2 teaspoons chia seeds
- 1 tablespoon olive oil
- ½ lemon ( to finish)
- 1 extra large fennel bulb, very thinly sliced ( a mandolin is great for this)
- 1 Turkish cucumber
- 1/4 cup thinly sliced sweet onion
- 1/2 ounce package dill or tarragon
- 2 tablespoons olive oil
- 2–3 tablespoon lemon juice
- Salt and pepper to taste
Fresh dill for garnish
Instructions
Notes
If using salmon with skin, feel free to salt and crisp the skin side too, placing chia mix on the fleshy side.
I find that using a thin metal spatula ( especially in a cast iron skillet) helps to keep the crust ( in this case, chia crust) more intact. Just a personal preference.
Keywords: pan seared salmon, paleo salmon, salmon paleo, chia crusted salmon, fennel slaw, fennel slaw recipe, salmon recipe, easy salmon recipe, quick salmon recipe
Salmon was wonderful. Sylvia, you have a way with spices and getting just the right balance! I also made the pickled onions which were perfect on top. I had a bit of trouble with the fennel slaw in getting the salt and lemon right, but would try it again, next time letting the flavors combine longer in the fridge before adjusting anything. Any recommendations? Thanks!
★★★★★
THanks Mollie- I think that’s exactly what I would do. Let slaw flavors meld a bit before adjusting.
Another fantastic meal and easy! My husband and I really loved the chia seed crust and the crunchy and crisp fennel slaw, as well as the pickled onions. I added apple to the fennel slaw which provided a subtle sweetness.
★★★★★
This was exceptional. I don’t have much experience cooking fish, so I didn’t have high hopes, but it came out perfect both times i’ve made it. I didn’t have chia seeds on hand the second time, so used quinoa instead, and I liked it even better. More pop and crunch. Apparently one can’t go wrong with this recipe. Thank you!
★★★★★
I’ll have to try that!!! love it and thanks for sharing!
Hello-
I had 2 questions on your recipe. 1) What does rinsing the fish do? I’m wondering if it affects taste/consistency. 2) Why do you choose to use a metal spatula over plastic/silicon?
Thank you! Love our blog!
Rinsing is not imperative! Im not sure why I put that down. As for metal spatula, I find for me personally not is easier to keep a crust intact especially when using a cast iron skillet. They are thinner and less flexible, so getting underneath the crust is easier. Just a personal preference….:)
Loved it. I missed the pickled onions part and didn’t have time to make them – will do it next time.
★★★★★
I made this when I got home from work with ingredients I mostly had already. Super quick, easy, fresh-tasting and filling. Plus I now have the leftovers packed up for lunch tomorrow. Thanks for the recipe! Will definitely make it again.
★★★★★
This looks so fresh and delicious. And I love to pair hot and cold too! Especially in the summer.
thanks Ashley, yes so refreshing!