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Ingredients
- 1 medium fennel bulb, sliced thinly
- 2 shallots (about 3 oz), thinly sliced and divided
- 1 cup deli everything bagel chips, crushed
- Nonstick aluminum foil
- 24 oz baby potatoes
- ¼ cup fresh dill
- 1 tablespoon stone-ground mustard
- ¼ cup sherry vinegar
- 4 teaspoons bakery Everything Bagel Seasoning, divided
- ½ cup olive oil, divided
- 4 salmon fillets, skin removed (about 1 ½ lb)
Prep
- Cut fennel in half and remove core. Slice fennel and shallots (about ¾ cup each). Crush bagel chips.
Steps
- Place oven rack 6 inches from broiler, then preheat broiler on HIGH. Line baking sheet with foil. Place potatoes in large microwave-safe dish and cover; microwave on HIGH for 8–10 minutes or until tender when pierced with a fork.
- Meanwhile, combine in food processor bowl: dill (discard stems), 1 tablespoon shallots, mustard, vinegar, 1 teaspoon seasoning, and ¼ cup oil; process until combined. Set vinaigrette aside.
- Combine remaining ¼ cup oil and 3 teaspoons seasoning in large bowl until blended; reserve 2 tablespoons for later use. Add to bowl: potatoes, fennel, and remaining shallots; toss to coat. Arrange potatoes, fennel, and shallots in single layer on baking sheet; broil 4–6 minutes or until vegetables have browned.
- Remove baking sheet from oven; stir potato mixture. Arrange salmon around potato mixture; top salmon with reserved 2 tablespoons oil mixture. Broil salmon and potato mixture 6–7 minutes or until browned and fish is 145°F. Top salmon evenly with crushed chips and serve with potato mixture, drizzled with vinaigrette.
Amount per ¼ recipe serving: Calories 800, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 105mg, Sodium 650mg, Total Carb 38g, Fiber 3g, Sugars 7g, Protein 46g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%