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Wild King Salmon with...Wild King Salmon with Shaved Fennel and Citrus-Pistachio Emulsion

Name: Wild King Salmon with Shaved Fennel and Citrus-Pistachio Emulsion
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Ingredients: 2 (6oz) wild-caught King salmon fillets, skin-on; 1 large fennel bulb, very thinly sliced on a mandoline; 1 blood orange, segmented with juices reserved; 1/4 cup raw unsalted pistachios, lightly toasted; 3 tablespoons cold-pressed extra virgin olive oil; 1 cup organic baby watercress; 2 tablespoons fresh dill, roughly chopped; 1 tablespoon fresh lemon juice; 1/2 teaspoon Maldon sea salt; 1/4 teaspoon crushed pink peppercorns

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Cuisine

Modern Coastal

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Servings

⏱

Prep Time

20 mins

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Cook Time

12 mins

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Difficulty

Medium

A vibrant, nutrient-dense dish featuring perfectly seared wild salmon atop a crisp mandoline-shaved fennel salad, finished with a bright blood orange and toasted pistachio dressing.

Modern CoastalMedium

Ingredients

•2 (6oz) wild-caught King salmon fillets, skin-on

•1 large fennel bulb, very thinly sliced on a mandoline

•1 blood orange, segmented with juices reserved

•1/4 cup raw unsalted pistachios, lightly toasted

•3 tablespoons cold-pressed extra virgin olive oil

•1 cup organic baby watercress

•2 tablespoons fresh dill, roughly chopped

•1 tablespoon fresh lemon juice

•1/2 teaspoon Maldon sea salt

•1/4 teaspoon crushed pink peppercorns

Cooking Instructions

01
To make the emulsion, pulse half of the toasted pistachios, the reserved blood orange juice, lemon juice, and 2 tablespoons of olive oil in a high-speed blender until silky. Season with a pinch of salt.
02
In a chilled bowl, toss the shaved fennel, blood orange segments, watercress, and remaining olive oil. Keep crisp in the refrigerator.
03
Pat the salmon fillets completely dry with a paper towel. Season the flesh side with sea salt and pink peppercorns.
04
Heat a non-stick or stainless steel pan over medium-high heat. Place salmon skin-side down and press gently with a weight for 2 minutes to ensure maximum crispness. Cook for 4-5 minutes until skin is golden.
05
Flip the salmon and cook for an additional 60-90 seconds for a perfect medium-rare center. Remove from heat and let rest for 2 minutes.
06
Arrange the fennel salad in the center of two plates. Place the salmon fillet on top, drizzle with the pistachio emulsion, and garnish with the remaining crushed pistachios and fresh dill.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023