Crispy salmon with fennel slaw

Fennel bulb, halved lengthwise, cored; very thinly sliced	1
Onion, red, very thinly sliced	¼ cup
Lemon juice	3 tablespoons
Dill, finely chopped	2 tablespoons
Olive oil, extra virgin	2 tablespoons + 1 ½ tablespoons
Salt, kosher
Salmon fillets	4 6-ounce

1. In a medium bowl, toss together the fennel, onion, juice, dill, and 2 tablespoons oil; season with salt.
2. Let stand at room temperature for at least 45 minutes.
3. Preheat to 350°F.
4. Season the salmon with salt.
5. In an ovenproof skillet, heat 1 1/2 tablespoons oil until simmering.
6. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten.
7. Cook over moderately high heat until the skin is crispy and the salmon is rare, about 5 minutes.
8. Bake until the salmon is nearly cooked through, about 5 to 10 minutes. depending on thickness.
9. Divide the slaw among four plate, top with salmon the skin-side up, and serve.

Recipe from Food&Wine Magazine, April 2014