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posted: 5/7/2014 5:45 AM

Shaved Fennel and Smoked Salmon Salad

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  • If Mom doesn't like salmon, try shrimp in this shaved fennel and red onion salad.

      If Mom doesn't like salmon, try shrimp in this shaved fennel and red onion salad.
    Associated Press

 

12 ounces new potatoes, quartered

4 tablespoons olive oil, divided

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Salt and ground black pepper

1 large or 2 medium bulbs fennel, trimmed

½ small red onion

2 tablespoons rice vinegar

2 tablespoons whole-grain mustard

½ teaspoon sugar

8 ounces cold-smoked salmon

1 tablespoon lemon juice

Chopped fresh dill

Heat the oven to 425 degrees.

In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15-20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes.

While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside.

In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes.

Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.

Serves four.

Nutrition values per serving: 280 calories, 17 g fat (2.5 g saturated, 0 g trans), 22 g carbohydrates, 3 g fiber, 2 g sugar, 13 g protein, 15 mg cholesterol, 870 mg sodium.

J.M. Hirsch, The Associated Press

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