Reviews (2)        Add Rating & Review     36 Ratings   5 star values:        10    4 star values:        1    3 star values:        14    2 star values:        7    1 star values:        4                Martha Stewart Member     Rating: Unrated       11/01/2013   Just tried this recipe because I had some fresh fennel. It was good, but personally, I like a little more spice in my food. I'd definitely salt and pepper the salmon before cooking. Next time, I think I'll add fresh or pickled jalapenos to the fennel salad and spice it up a bit.         Martha Stewart Member     Rating: Unrated       03/05/2013   Thank you for sharing this recipe with us. Wish I can read more from you in the future. Meat Processing Machine

Back to Pan-Roasted Salmon with Fresh Onion and Fennel Salad All Reviews for Pan-Roasted Salmon with Fresh Onion and Fennel Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pan-Roasted Salmon with Fresh Onion and Fennel Salad Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil, plus more for drizzling 4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick) 1 cup very thinly shaved fennel (from 1 bulb) 1 cup pea shoots or mache 1 fresh white onion, very thinly shaved (1/2 to 3/4 cup) 1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional) 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar Coarse salt 2 medium golden tomatoes

Gallery Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Pan-Roasted Salmon with Fresh Onion and Fennel Salad

Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Recipe Summary

prep: 20 mins total: 25 mins

Servings: 4

prep: 20 mins

total: 25 mins

prep:

20 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling 4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick) 1 cup very thinly shaved fennel (from 1 bulb) 1 cup pea shoots or mache 1 fresh white onion, very thinly shaved (1/2 to 3/4 cup) 1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional) 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar Coarse salt 2 medium golden tomatoes

Directions

Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).

Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.

Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.

Reviews (2)

 Add Rating & Review     36 Ratings   5 star values:        10    4 star values:        1    3 star values:        14    2 star values:        7    1 star values:        4        

   Martha Stewart Member     Rating: Unrated       11/01/2013   Just tried this recipe because I had some fresh fennel. It was good, but personally, I like a little more spice in my food. I'd definitely salt and pepper the salmon before cooking. Next time, I think I'll add fresh or pickled jalapenos to the fennel salad and spice it up a bit.         Martha Stewart Member     Rating: Unrated       03/05/2013   Thank you for sharing this recipe with us. Wish I can read more from you in the future. Meat Processing Machine

Reviews (2)

Add Rating & Review     36 Ratings   5 star values:        10    4 star values:        1    3 star values:        14    2 star values:        7    1 star values:        4

Add Rating & Review

36 Ratings 5 star values: 10 4 star values: 1 3 star values: 14 2 star values: 7 1 star values: 4

36 Ratings 5 star values: 10 4 star values: 1 3 star values: 14 2 star values: 7 1 star values: 4

36 Ratings 5 star values: 10 4 star values: 1 3 star values: 14 2 star values: 7 1 star values: 4

  • 5 star values: 10 4 star values: 1 3 star values: 14 2 star values: 7 1 star values: 4

    Martha Stewart Member     Rating: Unrated       11/01/2013   Just tried this recipe because I had some fresh fennel. It was good, but personally, I like a little more spice in my food. I'd definitely salt and pepper the salmon before cooking. Next time, I think I'll add fresh or pickled jalapenos to the fennel salad and spice it up a bit.  

Martha Stewart Member     Rating: Unrated       03/05/2013   Thank you for sharing this recipe with us. Wish I can read more from you in the future. Meat Processing Machine

    Martha Stewart Member

    Rating: Unrated 11/01/2013

Just tried this recipe because I had some fresh fennel. It was good, but personally, I like a little more spice in my food. I’d definitely salt and pepper the salmon before cooking. Next time, I think I’ll add fresh or pickled jalapenos to the fennel salad and spice it up a bit.

Rating: Unrated

Rating: Unrated 03/05/2013

Thank you for sharing this recipe with us. Wish I can read more from you in the future. Meat Processing Machine

All Reviews for Pan-Roasted Salmon with Fresh Onion and Fennel Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Roasted Salmon with Fresh Onion and Fennel Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest