Seared Salmon with Sugar Snap Fennel Slaw

  • 1/4 cup lemon juice
  • 3 TBS extra-virgin olive oil, divided
  • 2 TBS shallot, minced
  • 1/2 tsp. light brown sugar
  • 3/4 tsp. salt, divided
  • 1/2 tsp. freshly ground black pepper, divided
  • 1 large fennel bulb, with fronds
  • 2 cups sugar snap peas, trimmed
  • 1 1/4 lb. salmon, skinned
  • 2 tsp. fresh chives, minced

Combine lemon juice, oil, shallot, brown sugar, salt and pepper in a large bowl and set aside. In a small bowl, set aside 4 teaspoons of the dressing. Slice top off fennel bulb (fronds). Chop 2 tablespoons of the fronds and add to the large bowl. Reserve remaining fronds for garnish. Core, halve and thinly slice the bulb. Thinly slice snap peas lengthwise. Toss the fennel and peas with the dressing; let stand while salmon is cooking. Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each of salt and black pepper. Heat the remaining ½ tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, about 2 to 4 minutes more. Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon of chives and fennel fronds if desired.