The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it. This recipe features a few unusual spices, namely tart sumac and fragrant fennel pollen. If you can’t find fennel pollen, you can omit it; the dish will still be very flavorful. If you use paprika instead of sumac, the fish and fennel will take on a rich, red hue.
Pour off and discard any oil in the pan, blotting the pan with a wad of paper towels (there will be some browned spice rub sticking to the pan, which is fine). Return the pan to the stove over medium-high heat and add the lemon-honey mixture. Bring to a boil, stirring with a whisk or wooden spoon to release the browned bits. Add the cooked fennel and stir to coat it with the glaze. Remove the pan from the heat. Season to taste with salt and pepper.
Top each piece of salmon with some of the glazed fennel and then a little mound of apple salad. If any glaze remains in the pan, drizzle some around each piece of salmon. Sprinkle each portion with a good pinch of fennel pollen, if using, and serve immediately.
Serve with herbed or white rice on the side.
A zesty, herbal Sauvignon Blanc would pair well with the sweetness of the honey glaze and the richness of the salmon. Try the 2007 Spy Valley, Marlborough Sauvignon Blanc, from New Zealand ($16).
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Made as written, I did not care for this recipe. IMHO the rub is too heavy and masks what would otherwise be the great flavor of simply prepared salmon. Appreciative of FC sharing all the great info they do, I appreciate the opportunity to have tried this recipe. I will not however, be making it again. Thank you, FC.
SUPERB!!!! Definitively use sumac.
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