Mustard-crusted Salmon with Fennel and Blood Orange Salad
By Tested and perfected in the Sur la Table kitchen
Mustard-crusted Salmon with Fennel and Blood Orange Salad
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- Salad:
- 2 blood oranges—supreme into segments
- 1 medium fennel bulb, quartered lengthwise and thinly sliced crosswise
- 2 tablespoons fennel fronds, minced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons canola or vegetable oil
- 4 (5-ounce) salmon fillets, skinless and pin-bones removed
- Kosher salt and freshly ground black pepper
- Vinaigrette:
- ¼ cup minced shallots
- 3 tablespoons extra-virgin olive oil
- 1-½ tablespoons fresh lemon juice
- Salt and pepper to taste
- Mustard Sauce:
- ⅓ cup Dijon mustard
- 1 tablespoon minced rosemary
- 1 medium garlic clove, minced
- Salt and pepper to taste
The key to cooking perfect salmon is controlling the temperature of your skillet. A hot skillet will seal in the oils within the fish allowing the fish to remain moist.
Preheat an oven to 400°F and position an oven rack in the center.
To make vinaigrette: In a medium bowl, whisk the minced shallots, olive oil and lemon juice until thoroughly combined. Taste and season with salt and pepper.
To prepare the salad: Place the fennel into a medium bowl and toss with enough dressing to coat. Add the orange segments and minced fronds, tossing until well combined. Taste and season with salt and pepper and set aside to marinate for at least 10 minutes.
To prepare the mustard: In a small bowl, use a whisk to combine the mustard, rosemary, garlic, salt and pepper. Set aside.
To cook salmon: Season the salmon with salt and pepper. Place an oven-proof skillet on the stove over a moderate heat and add the vegetable oil. When the oil is shimmering, carefully place the salmon fillets, top side down first, in the pan. Cook without moving the salmon, until brown, about 2 minutes. Using a fish spatula, turn the fish. Using a silicone brush, lightly coat the top of the salmon with the mustard mixture, reserving any additional glaze. Transfer the salmon to oven. Cook until the salmon is just starting to flake, but is still pink in the middle, about 7 minutes.
To serve: Divide the salad between 4 salad plates or bowls, place the salmon on the side and serve immediately.
Preheat an oven to 400°F and position an oven rack in the center.
To make vinaigrette: In a medium bowl, whisk the minced shallots, olive oil and lemon juice until thoroughly combined. Taste and season with salt and pepper.
To prepare the salad: Place the fennel into a medium bowl and toss with enough dressing to coat. Add the orange segments and minced fronds, tossing until well combined. Taste and season with salt and pepper and set aside to marinate for at least 10 minutes.
To prepare the mustard: In a small bowl, use a whisk to combine the mustard, rosemary, garlic, salt and pepper. Set aside.
To cook salmon: Season the salmon with salt and pepper. Place an oven-proof skillet on the stove over a moderate heat and add the vegetable oil. When the oil is shimmering, carefully place the salmon fillets, top side down first, in the pan. Cook without moving the salmon, until brown, about 2 minutes. Using a fish spatula, turn the fish. Using a silicone brush, lightly coat the top of the salmon with the mustard mixture, reserving any additional glaze. Transfer the salmon to oven. Cook until the salmon is just starting to flake, but is still pink in the middle, about 7 minutes.
To serve: Divide the salad between 4 salad plates or bowls, place the salmon on the side and serve immediately.