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Ingredientes
- Â Â Salt to taste
- 3 lrg fennel bulbs
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- Â Â Freshly-grnd black pepper to taste
- 12 ounce thinly-sliced smoked salmon
- 3 Tbsp. light lowfat sour cream
- Â Â Snipped fennel greens (optional)
- Â Â Lemon wedges (optional)
- 2 Tbsp. liquid removed small capers
Direcciones
- Trim stems from fennel and reserve. Cut bulb into long thin strips. Bring large pot of salted water to boil, add in fennel and cook 1 minute. Immediately drain and transfer to bowl. Add in extra virgin olive oil, lemon juice, healthy pinch salt and pepper to taste. Toss well to combine. (Can be made a day ahead to this point and refrigerated. Before using, toss slaw and check seasoning.)
- Few hrs before serving, mound fennel slaw on 6 salad plates, dividing proportionately. Arrange salmon over fennel, dividing proportionately. Spoon rounded tsp. lowfat sour cream in center of each. Garnish salmon with snipped fennel greens and lemon wedges. Scatter 1 tsp. capers over each serving. Can be refrigerated, covered, 3 to 4 hrs.
- To serve, let rest at room temperature 20 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 74 | 71% |
| Total Fat 8.41g | 11% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 132mg | 6% |
| Potassium 372mg | 11% |
| Total Carbs 7.47g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.27g | 0% |
| Protein 1.39g | 2% |
