Crispy Salmon with Fennel Slaw

• 1 large fennel bulbhalved lengthwise, cored and very thinly sliced crosswise
• 1/4 cup very thinly sliced red onion
• 3 tablespoons fresh lemon juice
• 2 tablespoons finely chopped dill
• 2 1/2 tablespoons extra-virgin olive oil
• Kosher salt
• Four 6-ounce salmon fillets with skin

1. In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt.
2. Let stand at room temperature for 45 minutes.
3. Preheat the oven to 350.
4. Season the salmon with salt.
5. In an ovenproof skillet, heat the remaining 1 1/2 teaspoons of oil until shimmering.
6. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten.
7. Cook over moderately high heat until the skin is crisp and the salmon is rare within, 5 minutes.
8. Transfer the skillet to the oven and bake until the salmon is nearly cooked through, 2 minutes; transfer to plates, skin side up.
9. Serve with the fennel slaw.

bulbhalved lengthwise, very, lemon juice, dill, extravirgin olive oil, kosher salt, salmon

Taken from www.foodandwine.com/recipes/crispy-salmon-with-fennel-slaw (may not work)