King Salmon with Fennel

 

King Salmon with Fennel

 

 

 

 

 

 

 

 

 

King Salmon with fennel, sweet onion and a Dijon mustard sauce will surely impress your guests and their taste buds. The added hint of crushed fennel and fennel pollen with a reduced wine and cashew crème completes this decadent dish. Dairy free, gluten-free. This is a perfect anti cancer food that is filled with nutrients and omegas. One to two servings a week of salmon are recommended to help you live a longer, healthier life.

Nutritional Benefits of Salmon

  • A 3 oz portion gives you 21 grams of protein.
  • High in potassium, a whopping 360 mg.
  • And it is high in omega 3’s, the good fat with 11.5 grams of goodness which decreases your cancer risk. Prostate cancer, breast cancer, and colorectal cancars are shown to be reduced by regularly consuming omega-3 fat. Leukemia, and non-Hodgkins lymphoma also seem to be reduced.

So make a difference in your health and eat salmon at least once a week or more.  Please make sure you buy from a sustainable fish source that carries wild salmon.

Health Benefits of Fennel

  • It helps boost the immune system because it contains a good amount of vitamin C which helps build collagen, and repairs skin tissue.  The antioxidants in fennel also protect the blood vessel walls free radicals that can lead to heart disease.
  • The fennel seed extract is interesting. It has high concentrations of flavonoids, phenols, and alkaloids that can inhibit the growth of tumors.
  • It can also protect against the harms of radiation by offering a chemo protection.  Some liver cancer strains and some breast cancer have shown to be prevented by ingesting the fennel seed extract and have a chemo protection against the radiation damage.

Now let’s pair this incredible king salmon with fennel and add the side dishes of spring scapes and fresh asparagus. This will complete this healthy, anti cancer food plate with many flavors.  Stay tuned for these upcoming recipes as we welcome the veggie treats that excite the bounty of Spring. Wonderful, beautiful ramps and fresh asparagus.

Bon appetit!

 

References:

  • Hedelin M, Chang ET, Wiklund F, Bellocco R, Klint A, Adolfsson J, Shahedi K, Xu J, Adami HO, Gronberg H, Balter KA. Association of frequent consumption of fatty fish with prostate cancer risk is modified by COX-2 polymorphism. Int J Cancer. 2006 Oct 25; [Epub ahead of print] . 2006.PMID:17066444.
    • Fritschi L, Ambrosini GL, Kliewer EV, Johnson KC; Canadian Cancer Registries Epidemiologic Research Group. Dietary fish intake and risk of leukaemia, multiple myeloma, and non-Hodgkin lymphoma. Cancer Epidemiol Biomarkers Prev. 2004 Apr;13(4):532-7. 2004. PMID:15066916.

 

 

King Salmon with Fennel
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King Salmon with shaved fennel, sweet onion with a dijon mustard sauce will impress your guests. The added hint of crushed fennel and fennel seed with a reduced wine and cashew creme completes this decadent dish. Dairy free, gluten free. Anti cancer food filled with nutrients and omegas.
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
King Salmon with Fennel
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
King Salmon with shaved fennel, sweet onion with a dijon mustard sauce will impress your guests. The added hint of crushed fennel and fennel seed with a reduced wine and cashew creme completes this decadent dish. Dairy free, gluten free. Anti cancer food filled with nutrients and omegas.
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 10 minutes
Cook Time
15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Rinse and pat dry the salmon with paper towels. Add the pepper, salt, fennel. Rub on to each side.
  2. Heat the coconut oil on low/medium heat. Add salmon fillets with flesh side down until it is golden brown. Flip over (if needed add 1/2 teaspoon more coconut oil). Cook for 3 minutes or until the skin separates from the fish. Remove the fish to a plate and reserve. Remove the skin and discard.
  3. Deglaze the pan with 1/4 cup of the dry white wine. Add the shaved fennel and onion. Saute until translucent. Add the remaining 1/4 cup of white wine, dijon mustard, and cashew creme. Mix well. Bring to a simmer. Reduce slightly if consistency needs to thicken. Add the salmon back to the pan. Reduce heat to low. Cover and simmer for 5 minutes. Add chopeed parsley. Serve.
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