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Steamed Salmon, Spinach, and Fennel Salad (SIBO)
Steaming is a great way to prepare salmon. It is fast, easy, and helps to retain much of the essential fatty acids.
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Servings
servings
Ingredients
Salad
Dressing
Servings
servings
Ingredients
Salad
Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the green stalks from the fennel bulb and place then into a 10-inch skillet. Fill the pan with water until it reaches the tops of the fennel, about 1/2 to 1-inch of water.
  2. Place the salmon fillet over the top of the fennel. Cover the skillet and steam fish over medium heat for about 10 to 15 minutes or until salmon is cooked through.
  3. While salmon is cooking, trim ends off fennel bulb and thinly slice into small strips. Place the fennel, spinach, and basil into a large bowl and gently toss.
  4. In a small bowl, combine the dressing ingredients, mix well.
  5. After salmon is cooked, remove the skin and discard along with the used fennel tops, Break the flesh into small pieces and place into the bowl with the spinach.
  6. Serve immediately. Extra dressing can be stored in a glass jar in the refrigerator for later use.
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