Fast and fancy. Fennel and salmon really do work together, despite my initial doubts. Serve the salmon with a fresh orange vinaigrette on tender greens and it makes an over-the-top quick weeknight dinner.
I’ve adapted this recipe from one published in Salmon: The Cookbook –edited by Bill Jones.
- 1 1/2 Tbsp. crushed fennel seed
- 1 tsp. crushed peppercorns
- 1 tsp. coarse salt
- 4 salmon fillets
- oil for frying
- 4 cups fresh greens of your choice: arugula, baby kale, baby spinach, torn butter lettuce or a combination
- Optional: a variety of freshly sectioned citrus fruits: orange, tangerine, sweet lime, melongold, or grapefruit
- Preheat oven to 400F.
- Crush the fennel seed and peppercorns. I used a mortar and pestle. Mix together with the salt and pepper. Rinse the salmon, pat dry, rub with a tiny bit of olive oil and coat with the fennel mixture.
- In an ovenproof skillet or cast-iron frying pan over medium heat, heat a thin layer of oil. Put the salmon in, skin-side up, and fry for about 4 or 5 minutes. Flip it over carefully and slide the pan into the preheated oven to finish it off until it flakes easily with a fork but is still moist.
- Carefully slip off the skin.
- Toss the salad greens and the citrus fruit with the vinaigrette. Place a mound of greens on a plate, top with the salmon and drizzle with a little more vinaigrette.
Orange and Roasted Red Pepper Vinaigrette
- 1 red bell pepper, roasted, skinned, and finely chopped
- 1 shallot, minced
- 2/3 cup freshly squeezed orange juice
- 1 tsp. crushed fennel seed
- 2 Tbsp. sherry vinegar
- 1/2 cup extra virgin olive oil
- 2 tbsp. walnut or hazelnut oil
- salt and pepper to taste
While you could roast the peppers yourself, it is a time-consuming task. I used store-bought. Whisk the bell peppers, shallot, orange juice, fennel seed and vinegar together. Add the oils slowly in a thin stream, whisking to form an emulsion. Season with salt and pepper.