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.

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Ingredients

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Directions

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  • 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.

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