Recipes Ingredients Seafood Recipes Salmon Recipes King Salmon with Braised Fennel and Artichokes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 4 This delicious dinner recipe, king salmon with braised fennel and artichokes, can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine. Ingredients 4 (6-ounce) wild salmon fillets, skin-on Coarse sea salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons Clarified Butter Braised Fennel and Artichokes Directions Season salmon with salt and pepper. Heat olive oil and clarified butter in a large nonstick skillet over medium-high heat. Place fillets, skin side down, in the skillet, pressing down on fillets with your fingers or a spatula. Cook fish 5 minutes, turn, and continue cooking 1 minute more. Transfer fish to four serving plates and serve immediately with braised fennel and artichokes. Rate it Print