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



Ingredient Checklist


Instructions Checklist
  • 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).

  • Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.

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