Personal

Car Stuff

Extras

Pan-Roasted Salmon with Fennel Salad

From: bonappetit.com
SERVES 4

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

Preheat oven to 350°. 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.