Sunday, January 6, 2013

Pan-Roasted Salmon with Fennel Salad

I love trying new ways to prepare wild Alaska salmon - and I'm sure glad I gave this a try.  I found this recipe in the January 2013 Bon Appetit issue.  It's easily a new favorite in the taste department, plus it has only a few ingredients and takes hardly any time to prepare.  Simple perfection! ~Patti

Special equipment: mandoline and large ovenproof skillet (cast iron is great)

1 small or 1/2 large fennel bulb plus 3 tablespoons fronds
3 tablespoons orange juice
3 tablespoons olive oil
2-3 tablespoons grapeseed or olive oil
1-1/2 pounds salmon fillets, cut into 4 pieces (skin on)
Coarse sea salt and ground pepper to taste

Preheat oven to 350 degrees.

Using a mandoline, slice fennel very fine.  Place sliced fennel into a medium sized bowl.

Cut off fennel fronds and add to bowl.

Add olive oil and orange juice; toss to combine.

Heat oil (I used grapeseed) in skillet over medium heat.

Season salmon pieces with salt and pepper.

Put salmon in an oven safe, hot skillet, skin side down.  

Press down firmly but gently with spatula to make sure skin is in full contact with the skillet - this will ensure a crispy skin.

Cook about 5 minutes or until skin is crisp. 
Do not turn fish over.

Place skillet into pre-warmed oven and roast for about 4-5 minutes, until salmon is just opaque in the center.  Do not overcook! 

This is how your fillets will look after roasting.

Divide the fennel salad between 4 plates and top with salmon, skin side up.

Shortly after serving, this is what you are left with... :)

Serves 4