Ingredients
Method
Make your salad:
- 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.
- 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:
- 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:
- 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:
- 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.