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Pan-Seared Salmon with Baby Greens and Fennel

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Serves 4

  • by from Fine Cooking
    Issue 99

A slightly sweet, citrusy dressing contrasts with the rich salmon and tender greens in this main-dish salad. 

For the dressing:
  • 2-1/2 Tbs. Champagne or white wine vinegar
  • 2 Tbs. fresh orange juice
  • 1 tsp. finely grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dried cherries
  • 1/2 cup extra-virgin olive oil
For the salmon:
  • 4 6-oz. skinless salmon fillets, preferably center cut
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. extra-virgin olive oil
For the salad:
  • 8 oz. mixed baby salad greens (about 8 lightly packed cups) 
  • 1 small fennel bulb, trimmed, halved lengthwise, cored, and very thinly sliced crosswise
  • Kosher salt and freshly ground black pepper
Start the dressing:

In a small bowl, combine the vinegar with the orange juice and zest, 1/4 tsp. salt, and a few grinds of pepper. Stir in the dried cherries and set aside.

Cook the salmon

Season the salmon fillets on both sides with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Cook the salmon, flipping once, until barely cooked through and a rich golden brown crust develops on both sides, 4 to 5 minutes per side. Set aside on a plate.

Finish the dressing

Using a fork or slotted spoon, remove the cherries from the orange juice mixture and set aside. Slowly whisk the 1/2 cup olive oil into the orange juice mixture until blended. Season to taste with salt and pepper.

Assemble the salad:

Combine the greens and fennel in a large bowl. Add about half of the vinaigrette to the salad, toss, and season to taste with salt and pepper. Divide the salad among 4 large plates or shallow bowls. Set a piece of salmon on each salad and sprinkle the cherries around the fish. Drizzle some of the remaining vinaigrette over each fillet and serve.

Serving Suggestions

Serve with Brown Rice with Walnuts and Golden Raisins for a complete meal.

nutrition information (per serving):
Calories (kcal): 620; Fat (g): fat g 38; Fat Calories (kcal): 330; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 41; Monounsaturated Fat (g): 25; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 650; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 4;

Photo: Scott Phillips

Made this last night for our "Salad Mondays" and we really enjoyed it. Followed the recipe exactly but did add black olives. Loved the crunch of the fennel and the dressing was delicious - on the salad & drizzled on the salmon. A keeper!

I made this yesterday,for Father's Day and it was a great hit. I made it exactly as written and would not change a thing. It is healthy and was quick. A Keeper.

I prefer a much more acidic vinaigrette, but overall I did enjoy the dish.

This is as easy to make as it tasty. Healthy and tasty.

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