Sunday, March 23, 2014

Crispy Salmon with Fennel Slaw

Hugh Acheson also contributed this recipe to Food and Wine. It's important to get the fennel and onion really thin. I wish I had a good mandoline. Marinating the slaw cuts down on the sharpness of the onion  and the thinner the slices the better that process operates. I loved the crispy skin of the salmon with the slaw together in one bite. It's really good.

1 large fennel bulb—halved lengthwise, cored and very thinly sliced crosswise
1/4 cup very thinly sliced red onion
3 tablespoons fresh lemon juice
2 tablespoons finely chopped dill
2 1/2 tablespoons extra-virgin olive oil
Kosher salt
Four 6-ounce salmon fillets with skin

In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt. Let stand at room temperature for 45 minutes.

Preheat the oven to 350°. Season the salmon with salt. In an ovenproof skillet, heat the remaining 1 1/2 teaspoons of oil until shimmering. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten. Cook over moderately high heat until the skin is crisp and the salmon is rare within, 5 minutes. 

Transfer the skillet to the oven and bake until the salmon is nearly cooked through, 2 minutes; transfer to plates, skin side up. Serve with the fennel slaw.

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