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Name: Pan-Roasted Salmon Steaks with Fennel
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 tsp Ground ginger; 1 tsp Cumin; 1 1/2 tsp Salt; 4 tsp Olive oil; 4 Salmon Steaks; 1 Fennel bulb sliced; 540 ml Chickpeas drained and rinsed; 4 cups Baby arugula; 1/2 Orange juice

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INGREDIENTS

1 tsp Ground ginger
1 tsp Cumin
1 1/2 tsp Salt
4 tsp Olive oil
4 Salmon Steaks
1 Fennel bulb ; sliced
540 ml Chickpeas ; drained and rinsed
4 cups Baby arugula
1/2 Orange ; juice

Servings

INSTRUCTIONS

Stir ginger with cumin and 1 tsp salt in a small bowl. Sprinkle both sides of salmon with ginger mixture. Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, the fish. Sear for 2 min. Flip and reduce heat to medium. Continue cooking, covered, until knife tip inserted into thickest part of salmon and held for 10 sec comes out warm, 4 to 5 more min. Transfer to a platter. Cover with foil to keep warm.

Wipe pan clean. Add remaining oil, then fennel. Cook until caramelized on both sides, turning occasionally, about 12 min. Add chickpeas during the last 2 min of cooking, just to warm through. Add arugula and cook until partially wilted. Arrange fennel, chickpeas and arugula on 4 plates. Drizzle with orange juice. Season with pepper, Top with salmon.

NOTES

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 4 Servings

Calories: 406
Calories from Fat: 111 (27%)

Amt Per Serving		% DV

	Total Fat 12.4g	16 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 4.5g
Cholesterol 165.4mg		51 %
Sodium 1118.9mg		39 %
Potassium 1335.6mg		35 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 4g
Protein 64.5g		92 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 406

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