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Photo, Roberto Caruso.
Serve this warm tarragon, grilled fennel and apple salad with barbecued salmon fillets or eat it on its own for a light meal.
1 fennel bulb, fronds reserved
1 1/2 tbsp lemon juice
2 tsp honey
2 tsp mustard seeds, toasted
1/2 tsp salt, divided
1/4 tsp pepper
2 tbsp olive oil, divided
1 gala apple, cut into 1/4-in. slices
1 1/2 cups tarragon leaves
PREHEAT barbecue to medium. Cut fennel vertically into 1/2-in. slices.
WHISK lemon juice, honey, mustard seeds and salt in a large bowl. Slowly whisk in 1 1/2 tbsp oil.
BRUSH both sides of fennel with remaining 1/2 tbsp oil, then season with remaining 1/4 tsp salt and pepper. Oil grill. Grill, lid closed, until tender and lightly charred, 5 to 6 min per side.
COMBINE apple, tarragon, and reserved fennel fronds (about 1/4 cup) on a platter. Top with grilled fennel and drizzle with dressing. Serve with grilled honey-Dijon salmon fillets.
Calories 152, Protein 3g, Carbohydrates 20g, Fat 8g, Fibre 6g, Sodium 215mg.
Kitchen tip: Toast mustard seeds in a dry non-stick frying pan over medium-high until they start to pop, about 1 min.
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