PAN-ROSTED SALMON WITH FENNEL SALAD

PAN-ROSTED SALMON WITH FENNEL SALAD image

Categories Fish

Yield 4 Servings

Number Of Ingredients 6

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

Steps:

Preheat oven to 350 F. 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 salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until 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 thickness of fish and desired doneness. Divide fennel salad among plates. Top with salmon skin side up.