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Crispy Salmon, Radicchio & Fennel Salad with Caramelized Honey & Orange Vinaigrette I have been eating different variations of this salad with this caramelized honey and orange vinaigrette for a few years now. It seems like such a lovely compliment to all the winter bitter greens. I originally created it for my Cannelle et Vanille cookbook (as a side to the paella), but we had to cut the recipe due to lack of space. It is sweet, zest, and bright. A few notes about this recipe: · The vinaigrette is quite simple. The honey does get cooked down a bit into a sticky caramel (but don’t burn it!) then orange juice and zest are whisked into it. I feel like it has the right balance of sweetness and acidity, but as always, taste and adjust anything if needed. I didn’t add any shallots this time because I didn’t have any, but I do think finely chopped shallots would add a nice kick. · Now onto the radicchio. Isn’t this pink radicchio so beautiful? I know it’s quite common is some parts of Europe, but it has always been elusive in Seattle. A few farmers are now growing it and if you are in the city, visit Persephone. They have the most beautiful radicchio assortment. You can use the purple radicchio that is commonly available in supermarkets, endive, frisee, or any bitter greens you would like. · I will always support wild salmon, but I understand if farm-raised is your only option. I used sockeye this time, but king would be delicious, and even steelhead trout. The fattier the salmon, the less oil you will need. · I grew up eating mostly fish so when I hear Americans complaining they don’t like fish, I tell them it’s because they don’t know how to cook it. You don’t need a nonstick pan for fish – I use a stainless steel pan. Make sure it’s very hot when you add your oil, then lay down the fish and leave it undisturbed for a couple of minutes until it has developed a nice crispy layer. Then you will not have any trouble flipping it over. If you try to flip your fish before that crispy skin is formed, it will stick and fall apart. Also, I believe fish doesn’t need a lot of seasoning. I use salt alone. If it’s fresh, it’s perfectly delicious as is. It goes without saying that if your salmon pieces are really thick, they might need a tiny bit more cooking time and if they are thin, less time. I don’t love it when my salmon is raw in the middle, but it shouldn’t be dry and overcooked. · For the breadcrumbs, blitz some stale bread in food processor until you have chunky pieces. It adds a nice toasty, malty, and crunchy topping. Or buy panko-style already-made crumbs. · I like to slice my fennel in a mandoline. I don’t love when raw fennel is too chunky so slice it as thinly as possible. Serves 4 For the vinaigrette 2 tablespoons honey 1 medium orange, zested and juiced 3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the salad 2 tablespoons extra-virgin olive oil 1 pound (450 g) fresh salmon, skinned, any pin bones removed, and sliced into 2-inch pieces Kosher salt 2 tablespoons chunky breadcrumbs 8 ounces pink radicchio (see headnote) 1 medium fennel bulb, thinly sliced (save fronds for topping the salad) · Make the vinaigrette. Cook the honey in a small saucepan over medium-high heat until it bubbles and begins to caramelize, about 2 minutes. The honey will thicken slightly. Be careful not to burn it. Add the orange juice and zest into the pan and cook for about 30 seconds. It will splatter slightly so be careful. Pour into a bowl and whisk in the olive oil, apple cider vinegar, salt, and pepper. Taste and adjust seasoning if needed. · Cook the crispy salmon. Heat a large stainless steel pan over medium-high heat. Season the salmon on both sides with salt. When the pan is nice and hot, add the olive oil and place arrange the salmon slices over it. Cook the salmon, undisturbed, for 2 to 3 minutes until crispy, flip over and finish cooking on the other side for another 2 minutes. Transfer the crispy salmon to a large plate. Do not wash the pan. · Cook the breadcrumbs. Heat the same pan you cooked the salmon over medium heat. If there is no remaining oil in the pan, add a teaspoon of oil and the breadcrumbs. Toss them around so they are coated in the oil and salmon drippings. Cook for 1 minute or until golden brown. Remove pan from heat. · In a large bowl, toss together the radicchio and shaved fennel with a couple of tablespoons of the vinaigrette. Top with the salmon, toasted breadcrumbs, and fennel fronds. Drizzle a little bit more of vinaigrette on top of the salad and serve immediately. Serve the vinaigrette on the side for anyone who wants a bit more. I don’t like to drench the salad with it, but it is nice!
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