Pan-Roasted Salmon with Fennel Salad

Pan-Roasted Salmon with Fennel Salad is a very simple dish to prepare. The keys are shaving the fennel very thin with a mandolin; using fresh squeezed orange juice; having a hot pan to sear the fish; and, finally finishing the fish in the oven. Follow the Ample Bites recipe closely and you will enjoy a simple, savory meal.

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Pan-Roasted Salmon with Fennel Salad
(Adapted from a recipe by Bon Appetit, January 2013)

Serves 4

½ fennel bulb, plus 2 tablespoons fronds
2 Tbsp fresh orange juice
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 Tbsp grapeseed oil or vegetable oil
1 1-lb. skin-on salmon fillet, preferably wild-caught, cut into 4 pieces

Preheat the oven to 350F.

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 the salmon pieces with salt and pepper. Place the salmon in skillet skin-side down. Cook without moving. Gently press with spatula to ensure 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 the thickness of fish and desired doneness).

Divide fennel salad among plates. Top with salmon skin side up.

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