Pan Roasted Salmon with Fennel Salad - Northern Michigan's News Leader

Pan Roasted Salmon with Fennel Salad

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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 inch pieces

Preheat oven to 350 degrees. Using a mandolin, 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 the skin is golden and crisp, about 5 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.