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Shaved Fennel, Lemon, and Arugula Salad with Pan-Seared Salmon
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Shaved Fennel, Lemon, and Arugula Salad with Pan-Seared Salmon

Adapted from Salmon, by Diane Morgan, who had this to say about this light, lovely recipe: “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 slaw-like 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.”

Serves 4

Suggested wine: Champagne, domestic sparkling wine, or Rhône white

Vinaigrette
1/4 cup extra-virgin olive oil or macadamia nut oil
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 teaspoon sugar
3/4 teaspoon kosher or sea salt
Freshly ground pepper
3 cups thinly sliced fennel bulb (fronds reserved)
2 bunches arugula (about 1/2 pound total), stemmed

  • 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.

4 skinless/boneless salmon fillets (6 oz each)
Kosher or sea salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil or macadamia nut oil for sautéing

  • Chop the fennel fronds and measure out 1/3 cup. In a large bowl, combine the fennel, 1/4 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 and cook 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. 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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