1 lb skinned salmon fillet
1 large fennel bulb, tops removed, thinly sliced
1 medium red onion, thinly sliced
1/2 cup chopped fresh cilantro
1 tsp ground cumin
3 cloves garlic, minced
cracked black pepper
1 8 oz container sour cream
1/3 cup jarred green salsa
juice of half a lemon
Combine sour cream and salsa in a bowl. cover and refrigerate until ready to serve.
Heat 2 tbsp. olive oil in a large skillet over medium heat. Sautee fennel, onion and garlic until soft. season with salt and pepper to taste.
Place salmon fillet on top of fennel mixture. Cover pan and cook until salmon flakes with fork, about 10 mins. remove from heat.
Season with salt, pepper, cumin and lemon juice. Mix in cilantro.
Serve in warmed corn tortillas along with sour cream and green salsa mixture.
no nutrition information available
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