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Pan-Seared Salmon

with Fennel & Heirloom Potato Salad

Pan-Seared Salmon with Fennel & Heirloom Potato Salad
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 540 calories

Fennel fronds, the tops of the fennel plant, are usually removed in favor of the bulb. But wait, don’t overlook them! Like radish tops, turnip greens and pea tendrils (just a few of the other oft-discarded vegetable parts), these fronds are full of flavor. In this recipe, we’re putting the whole gorgeous vegetable to use and serving it with flaky salmon and a zesty potato salad.

Pan-Seared Salmon with Fennel & Heirloom Potato Salad ingredients
  • 2 Scallions
  • 1 Bulb Fennel (With Fronds)
  • 1 Bunch Tarragon
  • 1 Lemon
  • ¾ Pound Heirloom Fingerling Potatoes
  • 2 Skin-On Salmon Fillets
  • 1 Tablespoon Whole Grain Dijon Mustard
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the roots of the scallions; thinly slice the scallions on an angle. Quarter the lemon and remove the seeds. Pick off some of the fennel fronds and roughly chop. Cut off and discard the fennel stems and root; thinly slice the bulb and place it in a bowl of cold water along with the juice of 1 lemon wedge. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Cut the potatoes into large pieces, place in a small pot and completely cover with cold water.
Cook the potatoes:
2 Cook the potatoes:
Season the potatoes in water with salt, then heat to boiling on high. Once the water is boiling, cook the potatoes 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot.
Dress the fennel:
3 Dress the fennel:
While the potatoes cook, drain the fennel thoroughly and place in a medium bowl along with the fennel fronds and half the scallions (save the rest for the potato salad). Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Toss to thoroughly coat and set aside as you continue cooking.
Cook the salmon:
4 Cook the salmon:
While the potatoes continue to cook, pat the salmon fillets dry and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side down first, and cook, loosely covering with aluminum foil, 3 to 4 minutes per side, or until cooked to your desired degree of doneness. Transfer the salmon to a plate and set aside.
Make the potato salad:
5 Make the potato salad:
Add the mustard, tarragon, remaining scallions, the juice of the remaining lemon wedge and a drizzle of olive oil to the cooked potatoes. Season with salt and pepper to taste and toss to thoroughly coat.
Plate your dish:
6 Plate your dish:
Divide the cooked salmon and potato salad between 2 plates. Top with the dressed fennel. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the roots of the scallions; thinly slice the scallions on an angle. Quarter the lemon and remove the seeds. Pick off some of the fennel fronds and roughly chop. Cut off and discard the fennel stems and root; thinly slice the bulb and place it in a bowl of cold water along with the juice of 1 lemon wedge. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Cut the potatoes into large pieces, place in a small pot and completely cover with cold water.
2 Cook the potatoes:
Season the potatoes in water with salt, then heat to boiling on high. Once the water is boiling, cook the potatoes 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot.
Cook the potatoes:
Dress the fennel:
3 Dress the fennel:
While the potatoes cook, drain the fennel thoroughly and place in a medium bowl along with the fennel fronds and half the scallions (save the rest for the potato salad). Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Toss to thoroughly coat and set aside as you continue cooking.
4 Cook the salmon:
While the potatoes continue to cook, pat the salmon fillets dry and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side down first, and cook, loosely covering with aluminum foil, 3 to 4 minutes per side, or until cooked to your desired degree of doneness. Transfer the salmon to a plate and set aside.
Cook the salmon:
Make the potato salad:
5 Make the potato salad:
Add the mustard, tarragon, remaining scallions, the juice of the remaining lemon wedge and a drizzle of olive oil to the cooked potatoes. Season with salt and pepper to taste and toss to thoroughly coat.
6 Plate your dish:
Divide the cooked salmon and potato salad between 2 plates. Top with the dressed fennel. Enjoy!
Plate your dish: