Pan-Seared Salmon with Fennel and Dill Salsa
Crunchy fennel gives great texture to this tomato-based salsa,
which is itself a zippy, slightly sour complement to sweet, seared
salmon. Make this dish a meal by serving it with some whole-wheat
couscous and a glass of rose.
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Ingredients:1 large tomato , chopped
1 cup finely chopped fennel , (about 1/2 bulb, stalks
trimmed)
2 tablespoons minced red onion
2 tablespoons minced dill
1 tablespoon red-wine vinegar
1/2 teaspoon salt , divided
1 pound salmon fillet , skinned (see Tip)
Freshly ground pepper , to taste
2 tablespoons extra-virgin olive oilInstructions
1. Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon
salt in a medium bowl.
2. Cut salmon into 4 equal portions, sprinkle with the remaining
1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over
high heat until shimmering but not smoking. Cook the salmon,
skinned-side up, until golden brown, 3 to 5 minutes. Turn the
salmon over and remove the pan from the heat. Allow the salmon to
finish cooking off the heat until just cooked through, 3 to 5
minutes more. Serve immediately with the salsa.
Yeild: 4 servings
Degree of Difficulty: Easy
Total Time: 30 minutes
Prep Time: 30 minutes
To Make Ahead:Tips and Notes: Tip: To skin a salmon fillet:
Place it on a clean cutting board, skin-side down. Starting at the
tail end, slip the blade of a long, sharp knife between the fish
flesh and the skin, holding the skin down firmly with your other
hand. Gently push the blade along at a 30 degree angle, separating
the fillet from the skin without cutting through either. Or have
your fishmonger do it for you.
