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Course: main course
Total time: under 30 minutes
Skill level: Moderate
Cost: Moderate
Yield: SERVES 4
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Notes

I’ve paired salmon and fennel several times in this book and there is a reason for it: they make a gorgeous marriage of taste, texture, and color. Here the fennel is thinly sliced, partnered with peppery arugula, and tossed with a lemon vinaigrette. A quickly pan–seared salmon fillet sits on top of a mound of this slawlike salad. A quick garnish with fennel fronds and you have a main-course salad worthy of company, yet simple and easy enough for a family meal.

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon sugar
  • ¾ teaspoon kosher or sea salt
  • Freshly ground pepper
  • 3 cups thinly sliced fennel bulb (fronds reserved)
  • 2 bunches arugula (about 8 ounces total), stemmed
  • 4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife (see Notes)
  • Kosher or sea salt
  • Freshly ground pepper
  • 3 tablespoons olive oil for sautéing

Directions

TO MAKE THE VINAIGRETTE: In a small jar with a tight-fitting lid, combine the extra–virgin olive oil, lemon zest and juice, garlic, sugar, salt, and lots of pepper. (Several good grinds of pepper make the vinaigrette taste robust, a perfect complement to the fennel.) Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Chop the fennel fronds and measure out 1/3 cup. In a large bowl, combine the fennel, ¼ cup of the fennel fronds (saving the rest for garnish), and the arugula. Toss lightly to mix and set aside.

Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the 3 tablespoons of olive oil and swirl to coat the pan. Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125° to 130°F, about 4 minutes more. Transfer to a warm plate and set aside while you toss the salad.

Shake the dressing vigorously again and then toss the salad with it. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish with the remaining fennel fronds, and serve immediately.

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Nutritional Information

Nutrients per serving

Nutritional information includes 1/8 teaspoon of added salt per serving.

543kcal (27%)
138mg (14%)
26mg (44%)
71mcg RAE (2%)
1005mg
76mg
31g
2g
3g
8g
78mg (26%)
860mg (36%)
8g (38%)
43g (66%)
2mg (11%)