Pan Seared Salmon With Baby Greens And Fennel

Pan Seared Salmon with Baby Greens and Fennel is a delightful and healthy dish that combines the richness of salmon with the freshness of greens and the subtle crunch of fennel. The dish is elevated with a tangy Champagne-Orange vinaigrette, adding a burst of citrus flavor to complement the salmon.

The preparation begins by creating the dressing. The combination of Champagne or white wine vinegar, orange juice, zest, salt, and pepper creates a vibrant and zesty base. Dried cherries are added to infuse a hint of sweetness and a delightful chewy texture. The dressing is then finished by slowly whisking in extra-virgin olive oil, resulting in a well-balanced and smooth vinaigrette.

Next, the salmon fillets are seasoned with salt and pepper before being seared to perfection. The fillets develop a beautiful golden-brown crust on the outside while remaining tender and flaky on the inside. This cooking technique ensures that the salmon retains its natural flavors and juices.

To assemble the dish, a mixture of baby salad greens and thinly sliced fennel is tossed with a portion of the prepared vinaigrette. The greens provide a refreshing and crisp backdrop, while the fennel adds a delicate anise-like flavor and a satisfying crunch. The salad is then divided onto plates or shallow bowls.

The pan-seared salmon fillets are placed atop the bed of greens and fennel. The dried cherries, previously set aside from the dressing, are scattered around the salmon, adding bursts of sweetness and a touch of color to the dish. Finally, the remaining vinaigrette is drizzled over the salmon fillets, enhancing their flavors and tying the elements of the dish together.

Pan Seared Salmon with Baby Greens and Fennel is a well-balanced and visually appealing dish that offers a delightful combination of flavors and textures. It showcases the versatility of salmon while incorporating the freshness of greens and the unique taste of fennel. With its vibrant colors and delicious taste, this dish is sure to impress both guests and family alike.

SERVES: 4

INGREDIENTS:

FOR THE DRESSING 

• 2 1/2 Tbs. Champagne or white-wine vinegar
• 2 Tbs. fresh orange juice
• 1 tsp. finely grated orange zest
• Kosher salt and freshly ground black pepper
• 1/4 cup dried cherries
• 1/2 cup extra-virgin olive oil

FOR THE SALMON 

• 4 6-oz. skinless salmon fillets, preferably center cut
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 Tbs. extra-virgin olive oil

FOR THE SALAD 

• 8 oz. mixed baby salad greens (about 8 lightly packed cups)
• 1 small fennel bulb, trimmed, halved lengthwise, cored, and very thinly sliced crosswise
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. START THE DRESSING 
   • In a small bowl, combine the vinegar with the orange juice and zest, 1/4 tsp. salt, and a few grinds of pepper.
   • Stir in the dried cherries and set aside.
2. COOK THE SALMON 
   • Season the salmon fillets on both sides with 1 tsp. salt and 1/4 tsp. pepper.
   • Heat the oil in a 12-inch skillet over medium-high heat.
   • Cook the salmon, flipping once, until barely cooked through and a rich golden brown crust develops on both sides, 4 to 5 minutes per side.
   • Set aside on a plate.
3. FINISH THE DRESSING 
   • Using a fork or slotted spoon, remove the cherries from the orange juice mixture and set aside.
   • Slowly whisk the 1/2 cup olive oil into the orange juice mixture until blended.
   • Season to taste with salt and pepper.
4. ASSEMBLE THE SALAD 
   • Combine the greens and fennel in a large bowl.
   • Add about half of the vinaigrette to the salad, toss, and season to taste with salt and pepper.
   • Divide the salad among 4 large plates or shallow bowls.
   • Set a piece of salmon on each salad and sprinkle the cherries around the fish.
   • Drizzle some of the remaining vinaigrette over each fillet and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 620 CALORIES | 41G PROTEIN | 14G CARB | 38G TOTAL FAT | 8G SAT FAT |
  24G MONO FAT | 9G POLY FAT | 155MG CHOL | 1,580MG SODIUM | 9G FIBER

NOTE:

• If you have fleur de sel, use it to season the finished salad. The salt flakes are an appealing contrast to the sweet and citrusy dressing.