In your quest to add more fish and seafood to your weekly menu (see page 7), here’s my go-to recipe for enjoying some fresh, delicious salmon. This serves 4. Enjoy!
- 4 (8-ounce) boneless, skinless salmon fillets
- 1 teaspoon ground sumac
- coarse sea salt
- extra virgin olive oil, for drizzling
- 3 fennel bulbs, 2 trimmed and cut into small wedges, 1 trimmed and thinly sliced
- 1 cup unsalted chicken broth
- 3 tablespoons macadamia nut oil, divided
- 2 shallots, sliced
- 1 cup dry red wine
- 3 tablespoons unsalted grass-fed butter, melted
- 4 ounces arugula
- juice of 1/2 lemon
- 1 & 1/2 teaspoons balsamic vinegar
- freshly ground white pepper
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
- Season both sides of the salmon fillets with the sumac and salt. Drizzle with olive oil and place on the prepared baking sheet. Bake the fillets for 8 minutes, turning once halfway through.
- Meanwhile, combine the fennel wedges, chicken broth, and 1 tablespoon of the macadamia nut oil in a medium saucepan and season with salt. Cover and cook over medium heat until the fennel is tender, about 15 minutes. Remove the fennel from the liquid and set aside, cover to keep warm.
- Combine the shallots and wine in a small saucepan over high heat. Cook until the liquid is reduced by a third, then strain through a fine-mesh sieve. Discard the solids and return the liquid to the pan. Decrease the heat and whisk in the butter.
- In a medium bowl toss together the arugula and thinly sliced fennel. Drizzle with the lemon juice, balsamic vinegar, and remaining 2 tablespoons macadamia nut oil. Season with salt and white pepper.
- Plate the salmon fillets and garnish each with some braised fennel wedges. Drizzle the sauce around the plate, add the arugula and sliced fennel atop the salmon, and serve.