Fennel is the star of the show in this dish, complimenting a lovely fillet of salmon topped with a vegetable salad and crispy capers.
Directions for: Pan-Roasted Salmon with Fennel Puree
Ingredients
Fennel1 large bulb fennel (about 1 lb), cut into 1-inch pieces
3 Tbsp extra-virgin olive oil
1 Tbsp low-fat plain Greek yogurt, such as Fage
tsp kosher salt, plus more for the cooking water
Salmon2 Tbsp extra-virgin olive oil
4 (6-oz) skinless center-cut salmon fillets
tsp kosher salt
Saladcup chopped fennel fronds
cup chopped parsley
3 Tbsp Crispy Capers (recipe follows)
Lemon wedges (optional)
Crispy Capers3 Tbsp capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying
Directions
Fennel1. In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
Salmon1. Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
Salad1. In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
2. To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
Crispy Capers1. Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.
See more: Fish, Herbs, Main, Vegetables