Shaved Fennel Herb Salad over Salmon- the perfect entrée that happens to be gluten free. A centerpiece worthy dinner platter.
About five years ago, serving food to people got really complex. More people started eating gluten free. Some people didn’t eat red meat. It made it a challenge to cook for people. But one trend that has precipitated from these restrictions that I love is the protein entrée with vegetables on or under, served family style. It could be chicken over grilled veggies. Or steak over greens if you’re not avoiding red meat. Or a an entire fish with a non-lettuce salad on top. There are so many options but the concept of protein over veg or veg over protein on a platter is something that’s easy to take from season to season, flavor to flavor.
While I didn’t intend this recipe to be so ‘wellness’ heavy, the fact of the matter is that fish is really, really good for you (you can read more about why over on my Inspired Home post). And yes, this is a grain free meal. In actuality, I built this recipe to just taste great and not be fussy. Fish truly is easy to cook if you have some direction. This is olive oil, salt and pepper in the oven and you use a thermometer to tell you when it’s ready. After that it’s a slaw like salad of fennel and herbs on top. It’s a side and seasoning in one and man is it pretty and architectural looking.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.