CRISPY SALMON WITH FENNEL DATE SALAD

Surprisingly (and audibly) crunchy

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

Starting the salmon skin side down in a cold cast-iron skillet may seem counterintuitive, but it’s the ideal technique for achieving restaurant-level crispy, crunchy skin. The filets will release from the skillet once the skin is deeply browned, I promise. While the fish cooks, toss together a quick, punchy fennel salad featuring crunchy walnuts, briny olives, and sweet dates to serve alongside. The smooth, lemony, tahini-yogurt sauce balances out all the textures and flavors, and gets stirred up in no time.

4–6 SERVINGS / 45 MINUTES

INGREDIENTS

¼ cup raw walnuts, optional

4, 4-6 oz. skin-on salmon filets

Diamond Crystal kosher salt

2 garlic cloves, finely grated

3 Tbsp. tahini

4 Tbsp. fresh lemon juice, divided

¾ cup plain Greek yogurt

2 tsp. finely grated lemon zest

¼ cup extra-virgin olive oil

Freshly cracked black pepper

1 large fennel, bulb thinly sliced and fronds reserved

½ cup coarsely chopped dill

⅓ cup dates, pitted, coarsely chopped

¼ cup Castelvetrano olives, smashed, pitted

METHOD

Toast raw walnuts, if using, in a dry small skillet over medium heat, tossing often, until fragrant and slightly darkened, about 5 minutes. Coarsely chop; set aside.

Pat salmon filets dry with paper towels and season all over with kosher salt. Arrange filets skin side down in a cold, large, cast-iron skillet. Place pan over medium heat and cook salmon, undisturbed, until skin is crisp and deeply browned and flesh is opaque halfway up sides, about 5 minutes. Turn filets over and cook just until opaque throughout, about 4 minutes. Stand filets on their sides and cook until lightly browned, about 30 seconds per side.

Meanwhile, whisk garlic cloves, tahini, and 1 tablespoon fresh lemon juice in a medium bowl. Add yogurt and whisk to combine; season with kosher salt.

Whisk lemon zest, olive oil, and remaining 3 tablespoons fresh lemon juice in another medium bowl; season with kosher salt and black pepper. Add fennel, dill, dates, olives, and reserved walnuts and toss to coat.

Spread yogurt sauce on plates and place salmon on top. Arrange salad around; top with fennel fronds.

This recipe was originally developed for Bon Appetit.