PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pan-Roasted Salmon with Fresh Onion and Fennel Salad image

The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil, plus more for drizzling
4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick)
1 cup very thinly shaved fennel (from 1 bulb)
1 cup pea shoots or mache
1 fresh white onion, very thinly shaved (1/2 to 3/4 cup)
1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional)
1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar
Coarse salt
2 medium golden tomatoes

Steps:

  • Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).
  • Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
  • Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.

There are no comments yet!