Crispy Salmon with Fennel Slaw

The skin on this luscious fish is as crisp as a potato chip. The secret: cooking the salmon fillets skin side down--no flipping necessary.

Slideshow: Salmon Recipes
  • Active:
  • Total Time:
  • Servings: 4
KEY: Dinner Party, Mother's Day, Healthy, Dinner

Related Video

More Videos
How to Make Crab Cakes

Ingredients

  • 1 large fennel bulb—halved lengthwise, cored and very thinly sliced crosswise
  • 1/4 cup very thinly sliced red onion
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped dill
  • 2 1/2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Four 6-ounce salmon fillets with skin

How to make this recipe

  1. In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt. Let stand at room temperature for 45 minutes.
  2. Preheat the oven to 350°. Season the salmon with salt. In an ovenproof skillet, heat the remaining 1 1/2 teaspoons of oil until shimmering. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten. Cook over moderately high heat until the skin is crisp and the salmon is rare within, 5 minutes. Transfer the skillet to the oven and bake until the salmon is nearly cooked through, 2 minutes; transfer to plates, skin side up. Serve with the fennel slaw.

Suggested Pairing

Pair with a lively, citrusy, light-bodied white such as Muscadet, Pinot Grigio or Albariño.

Contributed By Photo © Christina Holmes Published April 2014

Related Video

More Videos
How to Make Crab Cakes




471457 recipes/crispy-salmon-fennel-slaw 2014-03-06 Hugh Acheson dinner-party|mothers-day|4|healthy|weeknight-dinner april-2014 recipes,crispy-salmon-fennel-slaw 471457
Close