Shaved Fennel Salad Over Salmon

But please don’t write off salmon for good. Or broccoli for that matter. This recipe for shaved fennel herb salad over wild salmon is one of those recipes that’s inadvertently ‘healthy’- a byproduct of really good flavors and cooking methods together. It’s technically gluten free, pescetarian friendly and of course it boasts all of the major health benefits of fish. Like the fact that according to a UCLA study, people who eat fish frequently have a 14% larger brain hippocampus (for memory and learning).

Or that regular fish eaters are 20% less likely than others to suffer from depression, and it’s such strong evidence that the American Psychiatric Association lists fatty acids found in fish as an ‘effective part of depression treatment’.

And the American Heart Association also came out again in 2018 reaffirming that you definitely should be eating two servings of fish each week for heart health.

So…you get it. The list goes on and on. Fish is good for you. But the way I see it now, it’s a delicious, versatile ingredient that gives you a lot to play with in the kitchen. And that’s just important when you’re a food lover as a life prioritization.

With the prevalence of friends, family and dinner guests likely requesting gluten free options, having a protein with a salad on top of, or under the main course makes your life so much easier. It looks amazing (it’s basically a centerpiece if you’re doing family style). You basically don’t even need flowers or candles.

If you’re new to using fresh fennel I would say the key is how you cut it. Rough, thick chunks aren’t as appealing, or easy to eat as finely sliced, slaw-like bites. Because fresh fennel is so bright tasting, it’s a great contrast for a fish like salmon where you would typically serve it with a bright citrus anyway!