Crispy salmon with fennel-date salad
Discover a vibrant combination of crispy salmon and fresh fennel-date salad. A feast for your taste buds with every flavorful bite.
Ingredients:
- ¼ cup raw walnuts (optional)
- 4 4–6-oz. skin-on salmon fillets
- Kosher salt
- 2 garlic cloves, finely grated
- 3 Tbsp. tahini
- 2 tsp. finely grated lemon zest
- 4 Tbsp. fresh lemon juice, divided
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup extra-virgin olive oil
- Freshly ground pepper
- 1 large fennel bulb, fronds reserved, bulb thinly sliced
- ½ cup coarsely chopped dill
- ⅓ cup dates, pitted, coarsely chopped
- ¼ cup Castelvetrano olives, smashed, pitted
Instructions:
- Heat a small skillet over medium heat and add 1/4 cup of raw walnuts (if using). Cook while stirring constantly until they become fragrant and slightly darker, which should take about 5 minutes. After that, roughly chop the walnuts and set them aside for later use.
- Dry the skin-on salmon fillets, which weigh 4-6 ounces each, using paper towels. Season the fillets all over with kosher salt. Place the fillets skin side down in a large cast-iron skillet that is cold. Cook the salmon without moving it until the skin becomes crispy and deeply browned, and the flesh turns opaque halfway up the sides, which should take around 5 minutes. Flip the fillets over and continue cooking until the flesh is opaque throughout, which should take approximately 4 minutes. Finally, stand the fillets on their sides and cook until they get lightly browned, approximately 30 seconds per side.
- In a medium bowl, combine 2 finely grated garlic cloves, 3 tablespoons of tahini, and 1 tablespoon of fresh lemon juice. Mix well and then add 3/4 cup of plain whole-milk Greek yogurt. Whisk everything together until fully combined and season with salt.
- In another medium bowl, whisk together 2 teaspoons of finely grated lemon zest, 1/4 cup of extra-virgin olive oil, and the remaining 3 tablespoons of fresh lemon juice. Season with salt and freshly ground pepper. Add 1 thinly sliced large fennel bulb, 1/2 cup of coarsely chopped dill, 1/3 cup of pitted and coarsely chopped dates, 1/4 cup of smashed and pitted Castelvetrano olives, and the reserved walnuts. Toss everything together until well coated.
- Spread the yogurt sauce onto plates and place the salmon on top. Arrange the salad around the salmon, and top everything with fennel fronds.
Summary:
- Calories: 2682 kcal
- Fat: 190 g
- Protein: 150 g
- Carbs: 110 g
- Potassium: 4295 mg
- Magnesium: 350 mg