150 Firehouse Recipes: You get 50 Firehouse Chicken, 50 Firehouse Fish and 50 Firehouse Steak Recipes. by Keith Curry

Author:Keith Curry [Curry, Keith]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2018-05-25T17:00:00+00:00

Crispy Salmon with Fennel Slaw

INGREDIENTS ● 1 large fennel bulb—halved lengthwise, cored and very thinly sliced crosswise

● 1/4 cup very thinly sliced red onion

● 3 tablespoons fresh lemon juice ● 2 tablespoons finely chopped dill ● 2 1/2 tablespoons extra-virgin olive oil ● Kosher salt

● Four 6-ounce salmon fillets with skin

HOW TO MAKE THIS RECIPE 1. In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt. Let stand at room temperature for 45 minutes.

2. Preheat the oven to 350°. Season the salmon with salt. In an ovenproof skillet, heat the remaining 1 1/2 teaspoons of oil until shimmering. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten. Cook over moderately high heat until the skin is crisp and the salmon is rare within, 5 minutes. Transfer the skillet to the oven and bake until the salmon is nearly cooked through, 2 minutes; transfer to plates, skin side up. Serve with the fennel slaw.

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