A lovely pan seared salmon filet with crispy skin on top of a savory, sweet and spicy veggie salad.

Pan seared salmon with super crispy skin is a long time favorite of mine and literally takes minutes to cook. I always like to pair it with a nice and saucy veggie salad like this savory, sweet and spicy cucumber, cabbage and fennel salad. Note: Feel free to include a bowl of rice if you like.

Below is the full recipe and step by step instructions for this, along with a recipe mod and a social video!

Cheers,

Joey

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Full Recipe:

Pan Salmon with Spicy & Savory Veggie Salad

A lovely pan seared salmon filet with crispy skin on top of a savory, sweet and spicy veggie salad.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Servings: 2

Course: Dinner, lunch

Calories: 591

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 8 oz salmon filets skin-on
• 2 cups fennel sliced, bulb only
• ¼ cup fennel very thinly sliced on a mandoline, or as thin as possible
• 1 English cucumber sliced julienne
• 1 ½ cups cabbage thinly sliced
• ½ cup fennel greens finely chopped
• 6 Thai chilies trimmed and sliced lengthwise
• 4 cloves garlic trimmed, peeled and minced
• 1 inch knob of ginger micro-planed
• 1 spring onion sliced thinly
• 2 tbsp avocado oil or another high temp and neutral oil
• 1 tbsp tamari
• 1 tbsp fish sauce
• 1 tbsp orange juice
• 1 tsp coconut oil
• 1 tbsp szechuan chili crisp plus more for garnish
• 3 tbsp lime juice plus more for garnish
• 2 tbsp roasted sesame seeds plus more for garnish
• salt

Method

 

Make your salad:

1. Heat 1 tbsp of oil in a cast iron skillet over medium-high heat. Add in in cabbage and the 2 cups of sliced fennel bulb. Let sit for about 1 minute. Add in garlic and Thai chilies, stirring until fragrant (about 30 seconds). Stir in ginger and season with salt, cooking for another minute.
2. Transfer the mixture to a fine mesh strainer over a small bowl to contain the liquid (give the mixture a gentle press to help). Set the fine mesh strainer with the mixture to the side. Mix tamari, fish sauce, orange juice, lime juice, szechuan chili crisp and coconut oil into the small bowl containing the pressed liquid.

Make your dressing:

1. In a large bowl, combine cucumbers, scallions, saute mixture, micro-grated orange zest, dressing, sesame seeds and mandoline cut fennel. Mix well and season to taste with more salt and lime juice.

Cook your salmon:

1. Pat all sides of your salmon down with a paper towel to dry and season all sides with salt. Heat 1 tbsp of avocado oil in a cast iron skillet over medium-high heat. Add in salmon filets, skin side down, pressing down firmly with your hand or a flexible spatula for about 15 seconds. Reduce heat to medium and cook until the center of the thickest part of the salmon reaches 120°F (49°C) – about 5 or 6 minutes. Flip the filets to cook on the opposite for an additional 30 seconds. Transfer the filets to a paper towel-lined plate, skin side up.

   Note: You can also use a weight like a chef’s press to keep film contact which can help with browning and cook time.

To plate:

1. Place a mound of your fennel and cucumber salad in the center of a plate. Place a filete over the mound, skin side up. Garnish the salmon with a drizzle of chili crisp, a bit of chopped fennel greens, a sprinkle of a coarse sea salt and sesame seeds, and a squeeze of lime juice.

Nutrition

Calories: 591kcalCarbohydrates: 25gProtein: 40gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gCholesterol: 94mgSodium: 1352mgPotassium: 1760mgFiber: 7gSugar: 10gVitamin A: 605IUVitamin C: 71mgCalcium: 219mgIron: 5mg

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