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RECIPE: Pan-Roasted Salmon Over Radish, Orange, and Shaved Fennel Salad
- Yield: Serves 4
Description
Hot, sizzling, crisp-skinned salmon over a bed of cold, crisp, sweet, tangy, savory, and slightly bitter vegetables and fruit delivers a perfect balance of elements in this sunny-hued salad.
Ingredients
Units
Scale
- 3 navel oranges, peeled and thinly sliced crosswise into rounds
- 1/4 cup fresh orange juice
- 1/2 tsp fresh orange zest
- 1 tsp Dijon mustard
- 1 tsp Turbinado sugar
- 5 Tbsps olive oil, divided
- 1 1/4 tsp fine sea salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 cups sliced radishes such as Breakfast, Globe, and Watermelon
- 2 large fennel bulbs, thinly sliced (3 cups)
- 2 cups torn radicchio
- 1/2 cup fennel fronds
- 4 4- to 6-oz pieces skin-on, center-cut wild caught salmon, about 1-inch thick
Instructions
- Arrange the oranges evenly among 4 plates. Set aside.
- In a medium bowl, whisk together the orange juice, orange zest, mustard, and sugar. Slowly drizzle in 4 tablespoons of olive oil while whisking to combine. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Add the radishes, fennel, and radicchio to the dressing and toss well to coat. Divide the salad among the 4 plates with the orange slices.
- Season the salmon with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat swirling to coat the oil. Add the salmon to the skillet and cook skin-side down without moving until crisp, about 4 minutes. Gently flip over with a spatula and continue to cook until cooked through and golden brown in parts, about 3 more minutes.
- Place one piece of salmon on top of each of the 4 plates. Drizzle any remaining dressing over the salmon and serve.
