Pan-Seared Salmon with Baby Greens and Fennel
If you have fleur de sel, use it to season the finished salad. The salt flakes are an appealing contrast to the sweet and citrusy dressing.
Ingredients
For the dressing:
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2-1/2 tablespoons Champagne or white wine vinegar
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2 tablespoons fresh orange juice
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1 teaspoon finely grated orange zest
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Kosher salt and freshly ground black pepper
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1/4 cup dried cherries
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1/2 cup extra-virgin olive oil
For the salmon:
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4 6-ounces skinless salmon fillets, preferably center cut
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Kosher salt and freshly ground black pepper
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1-1/2 tablespoons extra-virgin olive oil
For the salad:
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8 ounces mixed baby salad greens (about 8 lightly packed cups)
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1 small fennel bulb, trimmed, halved lengthwise, cored, and very thinly sliced crosswise
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Kosher salt and freshly ground black pepper
Directions
1.
In a small bowl, combine the vinegar with the orange juice and zest, 1/4 teaspoon salt, and a few grinds of pepper. Stir in the dried cherries and set aside.
2.
Season the salmon fillets on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a 12-inch skillet over medium-high heat. Cook the salmon, flipping once, until barely cooked through and a rich golden brown crust develops on both sides, 4 to 5 minutes per side. Set aside on a plate.
3.
Using a fork or slotted spoon, remove the cherries from the orange juice mixture and set aside. Slowly whisk the 1/2 cup olive oil into the orange juice mixture until blended. Season to taste with salt and pepper.
4.
Combine the greens and fennel in a large bowl. Add about half of the vinaigrette to the salad, toss, and season to taste with salt and pepper. Divide the salad among 4 large plates or shallow bowls. Set a piece of salmon on each salad and sprinkle the cherries around the fish. Drizzle some of the remaining vinaigrette over each fillet and serve.
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Plank-Grilled Sweet Soy Salmon
Using a plank to grill fish keeps it from sticking or falling through the grate and imparts a subtle smoky flavor to the salmon. You could also use mahi-mahi or Pacific halibut in this recipe.
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