Seared Salmon with Fennel and Sugar Snap Slaw

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 Learning sleeps and snores in libraries, but wisdom is everywhere, wide awake, on tiptoe.

— Josh Billings

A funny thing happened this weekend at the Camp Blogaway conference. After weeks of build up, anxiety, and terror, all the while working myself up into a frenzy, once I arrived, I forgot to be nervous. 

Seared Salmon with Fennel and Sugar Snap Slaw

The camp setting was located in a beautiful forested area of Angelus Oaks, in Southern California.  As I pulled to a stop at Camp de Benneville Pines , the clean scent of pine rose up to greet me, along with a very large woolly mammoth of a dog, wagging his tail, excited to see me. I took a quick look around and realized I had arrived yet again to another function way too early. Not a big surprise… my eager beaver attitude was out in full force. I hopped back in my car, thinking I would take a little drive to kill some time and came across our fearless leader and the organizer of Camp Blogaway, Patti (Worth the Whisk). She quickly and efficiently sent me off to my cabin to unload and then set me to work, unpacking boxes, keeping me occupied. Nicely done Patti, thank you!

Seared Salmon with Fennel and Sugar Snap Slaw

All during the weekend I met up with kind and generous bloggers that were willing to impart their special bits of wisdom learned over their years of blogging. My first encounter was with Gary (Cooking Outdoors). His blog is chock full of amazing outdoor grilling, dutch oven and BBQ recipes. His nugget was the importance of getting involved in the community outside of my blog; great advice I plan on pursuing. Next up was Sara (My Imperfect Kitchen). I had already interacted with Sara prior to coming to camp online through social media. In all honesty I was a bit in awe of her and wondered how she had become so successful while holding down a full time job as well. She handled my fawning superbly, was gracious and humble, all the while making a huge impression on me, one I hope to remember and model.

Seared Salmon with Fennel and Sugar Snap Slaw

While Camp Blogaway had quite a few Alumni, I was not alone in being a first timer. I gravitated toward Louise, another newbie, (Mom Start) right from the beginning. While this was her first time at Camp Blogaway, she was not new to blogging (not by a long shot) with many notable achievements under her belt. In fact, this week she is off to see the premier of Maleficent and then on to an interview with Angelina Jolie!  Louise saved me a spot at the table our first evening;  figuratively holding my hand and wiping my nose (just like a mom).  This was a great comfort in all the newness.  The cabin I slept in came with a roomie. I am always a bit nervous, not knowing who I will be paired with. Eureka, I hit the jackpot with Caroline ( The Grateful Foodie); no snoring, no talking in her sleep, and such delightful and enlightening conversation! Her blog consists of information on how to  live a full life when one has food allergies and asthma. She does an outstanding job!

Seared Salmon with Fennel and Sugar Snap Slaw

I could go on and on about the wonderful bloggers I met, but this post would be way too long and no one would finish it. Suffice to say each and every one had something to offer. My biggest surprise though was in the generous, down to earth, fun and engaging sponsors I had the privilege to talk with. Several were already favorites, with products I love to cook with. Two I particularly gravitated towards were Aifric O’Reilly (very Irish don’t you think?) from Kerrygold;  producing some of the best butter you can buy anywhere, and Klondike Brands; featuring delicious Idaho Potatoes that are hard to resist. I loved the varieties that were presented. I had no idea potatoes had so many delicious varieties, textures, and flavors. Of course, potatoes and butter go together so I am sure I will be cooking up something special in the kitchen to commemorate with in the near future. All in all, a memorable trip filled with plenty of information to stuff in my brain. The trick now is to put it to good use. Can’t wait to get started!

Seared Salmon with Fennel and Sweet Pea Salad

I recently made Seared Salmon with Fennel and Sweet Pea Salad at the request of my Mother for her Mother’s Day gift. I was visiting San Diego at the time and wanted to do something special. She chose this dish with Gazpacho with Grilled Shrimp and Avocado. Never content to leave well enough alone, I tweaked the recipe here and there from the Eating Well Recipe she had chosen. The salmon was moist and cooked to perfection and the slaw was amazing. This is one dish I am sure to make again and again. Thanks mom, great choice!  

5.0 from 1 reviews
Seared Salmon with Fennel and Sugar Snap Slaw
 
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Cook time
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Serves: 4
Ingredients
  • ¼ cup Lemon Juice
  • 4 tbsp extra-virgin olive oil, divided
  • 2 tsp raw sugar
  • 2 tbsp mince shallots
  • ¾ tsp finely ground sea salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 1 large or 2 small fennel bulbs, with fronds
  • 2 cups sugar snap peas
  • 1¼ pounds fresh wild caught Alaskan Salmon, skin removed
Instructions
  1. ***Fennel and Sweet Pea Salad;
  2. Combine lemon juice, 2 tbsp olive oil, shallots, raw sugar, ½ tsp salt and ¼ tsp ground pepper into a large bowl, setting aside 2 tbsp in a small dish.
  3. Slice top of fennel bulb.
  4. Chop 2 tbsp of the frond and place in large bowl with dressing.
  5. Core and slice the fennel bulb thinly.
  6. Slice snap peas thinly on the diagonal into long pieces (about ¼ inch).
  7. Add fennel and snap peas to the large bowl, toss well. Cover and chill until salmon is prepared.
  8. ***Salmon
  9. Cut salmon into 4 pieces and season with remaining salt and pepper.
  10. Heat remaining oil in a large non stick skillet over high heat.
  11. Add salmon and cook on high heat for 2 minutes, reduce heat and cook an additional minute.
  12. Gently turn salmon, cook for 1 minute and turn off heat.
  13. Allow to sit in pan for two to 3 minutes. Salmon should still be slightly pink in the center, opaque towards the outside.
  14. Place salmon and salad on 4 plates and drizzle all with reserved dressing.
  15. Serve.

Adapted from Eating Well., May/June 2014 Seared Salmon with Sugar Snap-Fennel Slaw  

Seared Salmon with Fennel and Sugar Snap Slaw shared with:

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Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”  

Comments

  3. says

    So glad the blog conference was a great experience and have to admit I haven’t gotten my feet wet yet with this having small kids at home, I truly cannot find the time or money to leave them for a few days for conferences, but hope as they are getting older to get to go to a few as the time and money allows it for me. Also loved the recipe and had to share all over :)
    Janine Huldie recently posted…Today It’s My SITS Girls Day!My Profile

    Reply

    • says

      My kids are grown and gone so it gives me a little more opportunity to find time (and money) to go. It was a great experience and I am hoping to find another conference to go in the fall. I met the sponsor I will be working with this fall at the conference. The opportunities for networking is great. Thanks for sharing!
      Blessings,
      Shari

      Reply

  5. says

    Shari sounds like you had such a wonderful time. I hopped over and visited some of the bloggers you mentioned too and found some great blogs. Thanks for sharing on Merry Monday and Tasty Tuesdays.
    Erlene recently posted…Tasty TuesdaysMy Profile

    Reply

  7. says

    Shari,

    It sounds like you had a wonderful time at blogging camp. I think you have several blogging events in your area. Carrie from A Mother’s Shadow went to the Six Sister Blogging Conference a few months back. I believe it was in OR.

    Anyway,
    I love, love this Salmon. It looks so fresh. We were able to go to Alaska a couple of summers ago. It was the best vacation ever. We definitely ate a lot of Salmon which we all loved. I cannot wait to try your recipes.

    Blessings and have a great Memorial Day weekend!
    Diane Roark

    Reply

    • says

      Thanks Diane, It was fun making this dish for my Mother on Mother’s Day. I too have been to Alaska and loved every minute of it. We are planning a trip next year to go back again. I can’t wait!!!

      I wasn’t aware of any blogging events in our area. I will be sure to head over to Carrie’s site A Mother’s Shadow and ask her about it. I enjoy visiting her site anyway. She always has such encouraging and informative posts. Love her!!!

      Thanks for stopping in. I am getting my big girl panties on and gearing up for a busy, ccoking frenzy for Memorial Day weekend. Your “Fall of the Bone Ribs” and “Bacon and Egg Deviled Eggs” are on the list!

      Blessings to you and your family and have a wonderful Memorial Day Weekend!
      Shari

      Reply

    • says

      Thanks Carrie, I have fallen in love with fennel and am hoping to work on a few new recipes that incorporate the wonderful flavors it brings to a dish. I appreciate you stopping by. Have a wonderful weekend. Blessings…Shari

      Reply

  12. says

    It’s a goal of mine to get to a blogging conference this year. I’m so glad to hear about your experience. I am also pinning your recipe. That fennel and pea slaw looks SO amazing! Thank you for sharing.

    Reply

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