- Prep time
- 20 minutes PT20M
- Cook time
- 8 to 10 minutes PT8M
- Serves 4
The two different types of fennel in this dish create an interesting contrast of flavor and texture. The bright acidity in the Slaw creates a balance with the rich salmon.
- 4, 6 ounce salmon filets
- 2 tablespoons fennel seed, toasted and course ground
- 2 teaspoons coriander seed, toasted and course ground
- 1 head fennel, shaved thin, reserve the fronds for garnish
- ½ shallot minced
- 1 orange juiced and zested
- 2 tablespoons extra virgin olive oil
- 2 teaspoons rice vinegar
- 1 teaspoon salt
Combine the minced shallot, orange juice and zest, and salt, and set aside to macerate while you shave the fennel thinly. When you are finished with the fennel, combine with the orange juice, vinegar, and shallot and allow to marry for at least 15 minutes.
Season the salmon filets with salt and pepper, and dredge them in the fennel and coriander seed mixture.
Preheat the oven to 350 degrees F. Heat a large oven-safe skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Sear the salmon on the spice rubbed side for 2 to 3 minutes, flip them over and place the whole pan in the oven for 6 to 8 minutes more, or until the salmon is just cooked through.
Tear the whispy green part off of the fronds and mix into the Fennel Slaw. Serve on top of the salmon filets as a garnish.