Moroccan-Spiced Seared Salmon with Fennel and Radish Salad Recipe

Instructions

1. 1

   With a sharp knife, score the skin of the salmon, making 3-4 slashes in the skin. Sprinkle the fish on both sides with salt, let rest.

2. 2

   Heat a stainless or cast iron fry pan over medium heat. If using cast iron, let preheat for 10 minutes. Pat the fish dry.

3. 3

   Add butter and olive oil to the pan. When the butter stops foaming, place the fish skin side down and, using a spatula, press the fish down so that the skin makes contact with the pan. Cook for 3-4 minutes. While the fish is cooking, tip the pan toward you, scoop up some of the melted butter and oil and baste the fish.

4. 4

   Flip the fish and repeat (cook and baste) for 2 minutes. Turn the heat to low. Remove the fish to a plate (it will need to cook more soon).

5. 5

   Make the Moroccan Spicy Sauce in the same fry pan: If there is no oil left in the pan, add an extra tablespoon. Add the fennel seeds and let the seeds bloom and release a beautiful aroma for 2-3 minutes.

6. 6

   Add the tomato slices or grated tomato, whole chili, tomato paste and harissa. Break it up in the pan and cook for 2-3 minutes.

7. 7

   Add the water, stir until a sauce is formed, turn up the heat to medium high and let bubble for 5 minutes.

8. 8

   Add back the fish, skin side down, and turn the heat to low. Cook for 5-8 minutes.

9. 9

   Make the Fennel and Radish Salad: Whisk together the minced shallot, olive oil, vinegar, yogurt or sour cream and grainy mustard in a medium-sized bowl. Add a pinch of salt and a few grinds of pepper. Add the shaved fennel and radishes, toss to coat.

10. 10

    Serve with the Moroccan Spicy Sauce spooned over and around the fish and the Fennel and Radish Salad on top or on the side. Serves 4.