Fall Salmon
- 1 each Cucumber
- 1 medium Bulb of fennel
- 1 each Shallot
- 1 medium Orange
- 1 small Grapefruit
- 1/2 medium Lemon
- 1 Olive oil
- 1/2 lb Salmon fillet
- 1 Salt and pepper
- Get your good salad bowl.
- Peel your cucumber and slice a bit off each end.
- Scoop out the seeds and run a 1/2" dice.
- Put the cubes in the bowl.
- Shave the fennel bulb as finely as possible.
- I used my mini mandoline slicer.
- If available, remove a handful of the spindly, dill-like fennel leaves and chop them roughly.
- Supreme both the orange and the grapefruit.
- Work over the bowl so as not to waste the juice.
- Dice avocado to match cucumber.
- Brunoise that shallot as finely as possible and add it to the bowl with all the other stuff.
- Portion your salmon.
- Clean your salmon portions well, taking care to remove any scales.
- Dry them very well, especially the skin side.
- You need a hot pan, preferably cast iron.
- Steel will do.
- If you only have Teflon, I'd recommend removing the skin and just poaching your fish.
- Add a little oil to the pan on high heat.
- Season your fish.
- When the pan begins to smoke, place your fish, skin-side down.
- Take your stove down to around medium or medium/high.
- Press your fish occasionally with your spatula to keep the skin in contact with the pan..
- It will take some time for the skin to cook, so be patient.
- Keep an eye on it, and lift to check every so often.
- You want the skin to be a nice golden brown, and as crispy as possible.
- When the skin is crispy, flip your fish.
- Give it about as long as the other side.
- If you have a cake tester, you can check it.
- But you can always slice into it a bit to be sure that it's cooked the way you like it.
- If you want to go crazy, drop about a tbsp of butter into the pan.
- Add a squirt of lemon.
- Baste the hot, toasty lemon butter over the salmon skin for a bit before playing.
- Toss your salad with some salt, a little pepper, and a squeeze of lemon juice.
- Set it out on the plate.
- Arrange your fish on top.
cucumber, fennel, shallot, orange, lemon, olive oil, salmon fillet, salt
Taken from cookpad.com/us/recipes/350281-fall-salmon (may not work)