For ➍2 medium fennel bulb, thinly sliced, fronds reserved
2 bunches (about 200 g) rucola, stemmed
4 salmon fillets (150 g each), skin on, scaled, pin bones removed, skin dried*
sea salt & freshly ground pepper
3 tbs olive oil
vinaigrette:
4 tbs extra virgin olive oil
1 ts grated lemon zest
2 ts fresh lemon juice
1 clove garlic, minced
½ ts sugar
¾ ts sea salt
freshly ground pepper
In a small jar with a tight-fitting lid, combine the extra–virgin olive oil, lemon zest and juice, garlic, sugar, salt, and lots of pepper. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Chop the fennel fronds (3 tbs). In a large bowl, combine the fennel, 2 tbs of the fennel fronds (saving the rest for garnish), and the rucola. Toss lightly to mix and set aside.
Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, swirl 3 tbs of olive oil to coat the pan. Add the salmon, skin side down, and cook until the skin is crisp, about 4 m. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, about 4 m more. Transfer to a warm plate.
Shake the dressing vigorously again and then toss the salad with it. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish with the remaining fennel fronds, and serve immediately. A white Rhône wine will fit perfectly.
*To skin-dry salmon (or any other fish), remove as much water of the skin as possible. Draw a knife blade back and forth over the fish, the way a wiper blade moves across a windshield. The pressure compresses the skin and squeezes the water to the surface, and the knife blade carries it away. Repeat this until no more water rises to the surface. Wipe the knife blade clean with a paper towel to remove what looks like grayish scum.
Read a similar recipe: grilled salmon & fennel salad.
