Charred Salmon with Fennel and Olive Salad
Pan-seared salmon fillet with crispy charred skin served over a bright fennel, tomato, and olive salad dressed with lemon and extra-virgin olive oil. The salmon is finished in the oven to cook through while remaining tender and translucent inside, then topped with fresh parsley for a light, Mediterranean-inspired dish.
Ingredients
- 2 large fennel bulbs, trimmed, thinly sliced
- 6 ripe tomatoes, roughly chopped
- 1 lemon, zest and juice
- 3 tbsp extra-virgin olive oil, plus extra to serveavocado oil1:1
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- 3 ½ oz black olives, pitted
- 1 tbsp capers, drained
- 1 ¼ lb salmon fillet, skin on, scaled, cut into 4 fillets
- 1 tbsp vegetable oil, for cooking
- 2 x 20g packs flat-leaf parsley, leaves, roughly choppedbasil1:1
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Instructions
- 1
Reserve fennel fronds if available. Trim fennel and slice as thinly as possible using a mandoline or sharp knife.
- 2
Bring a large pan of salted water to a boil and prepare a bowl of iced water. Blanch the sliced fennel for 30 seconds, then transfer to iced water with a slotted spoon.
- 3
Roughly chop the tomatoes. Squeeze the seeds and juice through a sieve into a large bowl, discarding seeds but keeping juices.
- 4
Whisk the lemon zest, lemon juice, olive oil, and a pinch of salt into the tomato juices.
- 5
Drain the fennel well and add to the bowl along with olives, capers, and tomato flesh. Mix well and set aside.
- 6
Heat oven to 350°F.
- 7
Cut the salmon into 4 fillets. Rub with vegetable oil and season with salt and pepper.
- 8
Heat a griddle or frying pan with an ovenproof handle over medium heat. Cook the salmon skin-side down for 7 minutes until well charred.
- 9
Transfer the pan to the oven and roast skin-side down for 3 minutes until just cooked through.
- 10
Roughly chop the parsley and mix through the salad.
- 11
Serve the salad on plates. Carefully lift the salmon and place skin-side up on top. Drizzle with extra-virgin olive oil.
Tips
Ask your fishmonger to scale the salmon fillet for you.
The skin-side char should be bitter and crisp while the flesh inside remains sweet, soft, and translucent.
Blanching the fennel briefly keeps it tender while retaining a slight crunch.
Good to Know
Salad keeps covered in the refrigerator for up to 24 hours. Salmon best served fresh.
Slice and blanch fennel up to 4 hours ahead. Prepare the salad dressing and combine with vegetables up to 2 hours ahead.
Serve at room temperature or slightly chilled.
Common Mistakes
Do not skip the 7-minute skin-side sear to avoid losing the charred, crispy texture.
Do not overcook the salmon in the oven to avoid drying it out; 3 minutes is sufficient.
Do not drain the fennel poorly to avoid a watery salad.