Pan-Roasted Salmon with Fennel Salad

By Thom7747

Giuseppe Tentori, chef at Chicago's GT Fish & Oyster, leaves the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan.

Recipe by Giuseppe Tentori

Photograph by Romulo Yanes

January 2013

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 grapeseed or vegetable oil
• 1 1-pound skin-on salmon fillet, preferably wild-caught, cut into 4 pieces

Details

Servings 4
Adapted from bonappetit.com

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.