Seared Salmon with Pine Nut, Caper and Fennel Topping
By Marge Perry & David BonomA simple but sophisticated topping on perfectly seared salmon makes this dinner as well-suited to serving for a celebration as it is on a busy weeknight.
- Cuisine: American
All you need for this recipe and more...
INGREDIENTS
1/2 cup pine nuts
2 tablespoons olive oil, divided
1 about 3 tablespoons shallot, finely chopped
1/2 medium fennel bulb, cored, finely chopped
3 tablespoons capers, drained
1 1/2 teaspoons fresh orange zest
2 tablespoons fresh basil, thinly sliced
1/2 teaspoon + 1/8 teaspoon salt, divided
4 6-7 ounce skin-on salmon fillets
1/4 teaspoon ground black pepper
DIRECTIONS
- Heat a large nonstick skillet over medium heat. Add the pine nuts and cook, shaking pan often, until lightly browned, about 4-5 minutes. Transfer the pine nuts to a medium bowl.
- Heat 1 tablespoon of the oil in the skillet over medium heat. Add the shallot and fennel
- Season the salmon with the remaining 1/2 teaspoon salt and pepper. Heat the skillet over medium heat until very hot. Add the salmon, flesh side down and cook until nicely browned, 5 minutes. Flip the salmon over and continue cooking until the skin is crisp and the salmon cooked through but still slightly translucent in the center, 4-5 minutes longer. Place a salmon fillet on each of 4 serving plates and top with the pine nut mixture. Serve immediately.
