Ingredients
- 1/2 fennel bulb, plus 2 tablespoons fronds
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons grape seed or vegetable oil
- 11-pound skin-on salmon fillet, preferably wild-caught, cut into 4 pieces
Preparation
Step 1
• Preheat oven to 350°. Using a mandoline, finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper.
• Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness).
• Divide fennel salad among plates. Top with salmon skin side up.
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