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
Salmon
- 2 pieces of salmon, skinless ( 4-6 ounces each)
- 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
- 1/2 lemon ( to finish)
Fennel Slaw:
- 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 of dill or tarragon
- 2 tablespoons olive oil
- 2–3 tablespoons lemon juice, more to taste
- Salt and pepper to taste
Optional: Quick Pickled red onions
Garnish: fresh dill or tarragon.
Instructions
- Make the slaw. Place the slaw ingredients in a medium bowl and toss well, adjusting salt and lemon. Set aside.
- Prep the salmon. Brush the tops of salmon with olive oil. Place salt, pepper, dried herbs, granulated garlic, chia seeds in a small bowl and mix.Coat the top of the fish liberally with the chia mixture, pressing it down hard with your fingers, all the way to the edges.
- Cook the salmon. Heat olive oil in a pan over medium-high heat. Let the pan get hot. Add the salmon, chia seed side down and pan sear 3-4 minutes until golden and crispy. Using a metal spatula, carefully turn over, to keep the crust intact and continue cooking until the fish is cooked to desired doneness, 3-4 more minutes, or more depending on thickness.
- Assemble the plates: Divide the fennel slaw between two plates and place fish on top. Squeeze with lemon and top with optional pickled red onions and fresh dill.
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.
Nutrition
- Serving Size:
- Calories: 399
- Sugar: 6.6 g
- Sodium: 731.2 mg
- Fat: 27.3 g
- Saturated Fat: 4.1 g
- Carbohydrates: 11.9 g
- Fiber: 3.7 g
- Protein: 30.3 g
- Cholesterol: 65.2 mg