Crispy Skin Salmon with Fennel, Apple & Walnut Salad

Crispy Skin Salmon with Fennel, Apple & Walnut Salad

Prep Time: 30 minutes

Cook Time: 15 minutes

Servings: 2

Ingredients:

Crispy skin salmon

• 2 Skin-on salmon filets
• Kosher salt

Fennel, apple & walnut salad

• 1 green apple, thinly sliced
• 1 bulb fennel, thinly sliced
• A few sprigs of fennel fronds
• ¼ cup roasted walnuts, chopped
• ¼ cup parsley leaves
• ¼ cup dill sprigs
• Shaved parmesan, to taste

Champagne vinegar dressing

• ¼ cup champagne vinegar
• ¼ cup olive oil
• 1 tbsp country mustard
• 1 tbsp honey
• Salt and pepper, to taste

Directions:

1. Combine the dressing ingredients in a jar. Shake to combine. Taste for salt and pepper as needed.
2. In a bowl, combine the green apple, fennel, fennel fronds, walnuts, parsley, dill, and shaved parmesan. Pour in half the dressing, and toss to combine. Add more dressing as needed.
3. Optional: Pat the salmon skin dry, place skin-side up on a plate, and store in the fridge, uncovered, for 20 minutes. This will optimize skin crispiness!
4. Salt the salmon filet liberally with salt. Place the salmon skin-side down onto a cold cast iron skillet. Place over medium heat.
5. Cook the filet for 7-9 minutes (longer for a thicker filet), undisturbed. During this time, the fat will render, releasing the skin from the pan. Press down lightly with a spatula to make sure the whole skin is in contact with the pan. You’ll know it’s time to flip when the salmon is cooked about 80% of the way when looking at the side.
6. Flip and cook for an additional 1-3 minutes. If you want to add a glaze or other form of flavor, feel free to do so at this point. Remove from the heat.
7. Serve with the apple fennel salad.