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 joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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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