Pan Roasted Salmon with Fresh Onion and Fennel Salad
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick)
- 1 cup very thinly shaved fennel (from 1 bulb)
- 1 cup pea shoots or mache
- 1 fresh white onion, very thinly shaved (1/2 to 3/4 cup)
- 1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional)
- 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar
- Coarse salt
- 2 medium golden tomatoes
Instructions
Pan-Roasted Salmon with Fresh Onion and Fennel Salad serves 4 original recipe by Martha Stewart.
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