Crispy Salmon With Fennel-Ponzu Salad

This restaurant-quality salmon recipe is incredibly easy to make, making it almost irresistible not to try. Ideal weeknight dinner, this impressive looking dish will dazzle your guests with its refreshing combination of citrus-based ponzu fennel salad and delicious crispy salmon fillet. I’m sharing the secret to achieve the perfect crunchy skin, success guarantee I promise! Serve this with a bowl of white rice to balance out all the textures and flavors.

Ingredients

Serves 2

For the Salmon Fillets:

2 salmon fillets
1 teaspoon fennel seeds, crushed
2 teaspoons olive oil
Salt and pepper, to taste

For the Ponzu Sauce:

2 tablespoons tamari (Japanese soy sauce)
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon mirin (Japanese rice wine)
1 teaspoon rice vinegar

For the Fennel Salad:

1 fennel bulb
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon sesame seeds
A pinch of salt
3-4 teaspoons of the prepared ponzu sauce

Directions

1. Prepare the ponzu sauce by combining tamari, lemon juice, lime juice, mirin, and rice vinegar in a small bowl. Set aside.
2. Cut the fennel bulb in half lengthwise. Remove the root and core by cutting a wedge out of the base. Keep the leaves for later use in the vinaigrette. Use a mandolin to shave the fennel bulb into super thin slices (level 1). Set aside.
3. In a bowl, combine olive oil, lemon juice, sesame seeds, salt, and 3 teaspoons of the prepared ponzu sauce. Before serving, toss this dressing with the shaved fennel and a few fennel leaves.
4. Pat dry the salmon fillets with a paper towel. Mix crushed fennel seeds, salt, pepper, and olive oil. Brush this mixture over the salmon skin.
5. Heat a stainless skillet over high heat until very hot. Add a small amount of oil and ensure it coats the entire pan. Wait for a bit of smoke to appear.
6. To prevent sticking, sprinkle kosher salt onto the hot skillet (enough to cover the entire surface) and wipe it clean with a paper towel.
7. Place the pan back on the heat, add a dash of olive oil, and ensure it spreads across the bottom.
8. Sear the salmon fillets skin-side down for about 4 minutes over medium heat. Flip the fillets and cook for an additional 2 minutes, or until cooked to your preferred level of doneness.
9. Plate the cooked salmon fillets alongside the fennel salad. Drizzle 1-2 tablespoons of ponzu sauce over each fillet.