INGREDIENTS

INSTRUCTIONS

Trim stems from fennel and reserve. Cut bulb into long thin strips.
Bring large pot of salted water to boil, add fennel and cook 1 minute.
Immediately drain and transfer to bowl. Add olive oil, lemon juice,
pinch salt and pepper to taste. Toss well to combine. (Can be made a
day ahead to this point and refrigerated. Before using, toss slaw and
check seasoning.) Few hours before serving, mound fennel slaw on 6
salad plates, dividing evenly. Arrange salmon over fennel, dividing
evenly. Spoon rounded teaspoon sour cream in center of each. Garnish
salmon with snipped fennel greens and lemon wedges. Scatter 1  teaspoon
capers over each serving. Can be refrigerated, covered, 3 to  4 hours.
To serve, let rest at room temperature 20 minutes. Yields 6  servings.
Each serving: 145 calories; 1,555 mg sodium; 13 mg cholesterol; 9
grams fat; 4 grams carbohydrates; 11 grams protein; 0 fiber  Recipe
Source: Los Angeles Times - 11-04-1998  Formatted for Mastercook by
Lynn Thomas - dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 71
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 13mg
Sodium: 1267.6mg
Potassium: 117.5mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 10.5g