Pan-Roasted Salmon with Fennel and Orange Salad
By America's Test KitchenPublished on August 10, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
2 oranges 1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb quartered, cored, and sliced thin crosswise3 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar Salt and pepper 4 (6-ounce) skinless center-cut salmon fillets, 1 ¼ inches thick½ cup pitted kalamata olives, sliced thin
Before You Begin
Add the olives just before serving so they don’t discolor the salad.
Instructions
- Cut away peel and pith from oranges. Quarter oranges, then slice thin crosswise. Combine orange slices and their juice, sliced fennel, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Transfer salad to platter.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon until well browned and temperature registers 125 degrees, 4 to 6 minutes per side. Transfer salmon to platter with salad. Sprinkle olives over salad and fennel fronds over both. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 oranges
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb quartered, cored, and sliced thin crosswise
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper
4 (6-ounce) skinless center-cut salmon fillets, 1 ¼ inches thick
½ cup pitted kalamata olives, sliced thin
Ingredients
2 oranges
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb quartered, cored, and sliced thin crosswise
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper
4 (6-ounce) skinless center-cut salmon fillets, 1 ¼ inches thick
½ cup pitted kalamata olives, sliced thin
Ingredients
2 oranges
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb quartered, cored, and sliced thin crosswise
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper
4 (6-ounce) skinless center-cut salmon fillets, 1 ¼ inches thick
½ cup pitted kalamata olives, sliced thin
Why This Recipe Works
The brightness of the citrus balances the richness of the seared salmon. The crunch of the fennel adds textural contrast.
Before You Begin
Add the olives just before serving so they don’t discolor the salad.
Instructions
- Cut away peel and pith from oranges. Quarter oranges, then slice thin crosswise. Combine orange slices and their juice, sliced fennel, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Transfer salad to platter.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon until well browned and temperature registers 125 degrees, 4 to 6 minutes per side. Transfer salmon to platter with salad. Sprinkle olives over salad and fennel fronds over both. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments