Fennel-Crusted Salmon with Orange and Roasted Red Pepper Vinaigrette

fennel-crusted salmon by JoinMeForDinner
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.
Serves 4

  • 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


  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Carefully slip off the skin.
  5. 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.

About Flavour and Savour @flavourandsavour.com

clean-eating recipes from my island home
This entry was posted in salad dressing, salads, seafood and tagged , , , , , . Bookmark the permalink.

One Response to Fennel-Crusted Salmon with Orange and Roasted Red Pepper Vinaigrette

  1. Editor says:

    Reblogged this on Diary of an Irish Country Wife and commented:
    How gorgeous does this look!

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