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Preptime: 20 min.Cooktime: 25 min.
Carbs: 29g
Fat: 11g
Fiber: 8g
Protein: 33g
Satfat: 3g
Sodium: 367mg
1 pound small new potatoes
1 fennel bulb, peeled and thinly sliced
1 head frisee (curly endive lettuce)
1 tablespoon canola oil
4 4-ounce salmon fillets
1/2 cup shaved Parmesan cheese
Directions:
1. Place the potatoes in a medium saucepan and bring to a boil. Lower the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15 minutes, depending on size. Remove from the heat, drain and cool to room temperature. When the potatoes are cool slice into thin rounds.
2. Preheat the broiler.
3. Brush the fillets with oil and season with salt and pepper. Place the seasoned fillets on a non-stick baking sheet.
4. Broil the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets take less time, thicker fillets take more.) Let the fillets cool.
5. To arrange the salad, divide the frisee evenly and place on 4 chilled plates. Place the thinly sliced fennel on top and flake the salmon over the fennel. Arrange the potato slices around the salad and using a vegetable peeler, shave the Parmesan into large strips over the salad.
6. Drizzle a tart vinaigrette over the salad. Suggested vinaigrettes: Roasted Shallot Vinaigrette and Lemon Chive Vinaigrette.
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