April 8th, 2012
Recipe by Paula Bowman
Preheat broiler to high and arrange rack 8-inches from broiler. Line a rimmed sheet pan with foil and set aside.
Combine the first 3 ingredients together in a bowl and set aside. In a small jar with a tight fitting lid, combine sour cream, cider vinegar, 1-teaspoon honey, poppy seeds, lemon zest and juice. Cover with lid and shake until well blended. Pour sour cream mixture over fennel mixture and stir to thoroughly coat. Season to taste with salt and pepper. Set aside.
Brush olive oil over salmon, season generously with salt and pepper and transfer to prepared sheet pan. Drizzle remaining 1-tablespoon honey over tops of fillets, place under broiler and cook until opaque in centre, about 5 minutes. Toast bread while salmon is cooking and transfer to plates. Place slaw on top of bread and arrange salmon on top.
Nutrients per serving (based on 4 servings): 478 calories, 18 g fat, 37 g protein, 2 g fiber, 42 g carbohydrates. Excellent source of thiamine, riboflavin, niacin, vitamin B6, vitamin B12, iron. Good source of zinc, folate, magnesium.