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Friday, June 6

Crispy salmon with fennel slaw

Fennel bulb, halved lengthwise, cored; very thinly sliced
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

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