Crispy Salmon w/ Fennel + Farro
The new take on fish, salad and rice that you didn’t know you needed, but instantly fall in love with. At least that’s been my experience.
Ingredients
300g salmon, skin on
½ tsp canola oil
1 medium fennel bulb
Juice of ½ lemon (about 2 tbsp)
1 tbsp honey
¼ tbsp crushed fennel seeds
3 tbsp olive oil
Salt and pepper
225g Italian farro
Instructions
1. Add canola oil to a non-stick pan and heat on medium-high heat for 3-4 minutes.
2. While your pan is getting hot, season both sides of the salmon with ½ tsp salt and fresh cracked black pepper (about 5-7 cracks total, but follow your <3).
3. When the pan is hot, place salmon skin down on the pan and reduce heat to medium. Let cook on medium until the skin is crispy and the flesh has turned pink 70% up the thickness of the fish. About 10-14 minutes.
4. Meanwhile, start cooking the farro by following package instructions.
5. While both continue cooking, prepare your fennel. Cut horizontally across the top of the blub to remove the stems. But save some fronds for garnish! Next, cut your bulb in half vertically and remove the tough core. Finally, using a mandoline, thinly slice the fennel into fine shavings using the lowest setting. Set aside in a large bowl.
6. By now, your salmon should be ready to flip. Flip and cook flesh-side down on medium heat until the flesh feels firm, about 2-3 minutes.
7. While that finishes cooking, in a small jar combine the lemon, honey, fennel seeds, olive oil, a pinch of salt and 3 cracks fresh black pepper. Secure the lid and shake until emulsified. Taste and adjust seasoning.
8. Remove fish from pan and set aside to rest. Drain farro and toss fennel shavings in lemon dressing. You might not use all of the dressing - use as much, or as little, as you like.
9. Plate by using farro as the base, top with fennel salad and salmon. Finish with fennel fronds and an optional spoonful of leftover dressing. Enjoy!