WILD SALMON, FENNEL, & TOMATO SALAD

INGREDIENTS
​4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
7 Tablespoons olive oil, divided
1 cup frozen broad beans or edamame
3 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 large fennel bulb, trimmed and very thinly sliced
4 large tomatoes, cut in wedges or slices
1/4 cup capers
Salt and black pepper, to taste
2 fresh dill sprigs

DIRECTIONS

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of salmon with 1 tablespoon oil.  Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking. 
Turn salmon over; cover pan tightly and reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout. Remove from skillet and cool.
Meanwhile, cook the broad beans in boiling, lightly salted water for 3 to 4 minutes. Rinse with cold water, then shell the beans, removing their thick outer coating to reveal the bright, tender green beans.
In a large bowl, mix the remaining olive oil with the vinegar and mustard. Season with a pinch of salt and black pepper. Add the fennel, tomatoes, beans and capers.
Break salmon into large chunks (removing skin, if any); add to the salad, tossing gently to mix. Divide among four serving plates, spooning any remaining dressing over salad. Snip fresh dill over the top before serving.

Courtesy of Alaska Seafood Marketing Institute