Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Name: Pan-Roasted Salmon with Fresh Onion and Fennel Salad
Prep time: 20 min
Total time: 25 min
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick); 1 cup very thinly shaved fennel (from 1 bulb); 1 cup pea shoots or mache; 1 fresh white onion, very thinly shaved (1/2 to 3/4 cup); 1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional); 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar; Coarse salt; 2 medium golden tomatoes

36 Ratings
2 Reviews

The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.

Martha Stewart Living, March 2012

Gallery

Recipe Summary

prep:

20 mins

total:

25 mins

Servings:

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick)
1 cup very thinly shaved fennel (from 1 bulb)
1 cup pea shoots or mache
1 fresh white onion, very thinly shaved (1/2 to 3/4 cup)
1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional)
1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar
Coarse salt
2 medium golden tomatoes

Directions

Step 1
Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).

Advertisement
Step 2
Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
Step 3
Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.

Reviews (2)

36 Ratings

5 star values: 10
4 star values: 1
3 star values: 14
2 star values: 7
1 star values: 4

Martha Stewart Member

11/01/2013

Just tried this recipe because I had some fresh fennel. It was good, but personally, I like a little more spice in my food. I'd definitely salt and pepper the salmon before cooking. Next time, I think I'll add fresh or pickled jalapenos to the fennel salad and spice it up a bit.

Martha Stewart Member

03/05/2013

Thank you for sharing this recipe with us. Wish I can read more from you in the future. Meat Processing Machine

Back to Pan-Roasted Salmon with Fresh Onion and Fennel Salad

All Reviews for Pan-Roasted Salmon with Fresh Onion and Fennel Salad

- of Reviews

7 Things to Do in the Morning to Be Healthier and More Productive

Should You Refrigerate Bananas?

This 3-Ingredient Homemade Weed Killer Uses Vinegar to Safely Remove Pesky Growths from Your Garden

Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Account

More

Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Pan-Roasted Salmon with Fresh Onion and Fennel Salad