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Ingredients

• 1 lb. salmon fillet
• Salt, to taste, plus 1/2 tsp.
• Freshly ground pepper, to taste
• Finely grated zest of 1 lemon
• Juice of 1 lemon
• 1 Tbs. Champagne or white wine vinegar
• 2 tsp. Dijon mustard
• 2 Tbs. finely snipped fresh chives
• 6 Tbs. olive oil
• 2 fennel bulbs, trimmed, quartered lengthwise and cored
• 6 oz. mixed baby greens

Description

If The Salmon Fillet Still Has Its Skin, You Don’t Need To Spend Time Removing It Before You Cook The Salmon. The Skin Will Protect The Delicate Flesh During Steaming. After Cooking, The Salmon Flesh Will Flake Easily Away From The Skin, Which Can

Williams-Sonoma