Who else is craving something fresh and light these days? The produce at the markets is slowly but surely getting more colorful, and soon enough we’ll have a bounty of veggies that need very little cooking in order to taste amazing. If we can keep the oven off for the next while, I’m totally okay with that — you are too, right?

Today’s recipe is an early ode to everything spring and summer that’s about to come, and also involves very little cooking time. Pan-fried salmon with salt and pepper (couldn’t be easier), on a bed of bright and crunchy slaw made out of raw fennel, apples, jicama root, and radishes, all drizzled with an aguachile dressing. Aguachile is a kind of Mexican ceviche that usually involves raw shrimp, but I took the idea of the marinade to make it into a vibrantly acidic dressing. I love the spicy citrus touch it adds to this dish! Super crunchy and fresh – perfect for a patio dinner.

This one will put your knife-skills to work, but you can make it easier by using a mandolin or the blade attachment on your food processor. Easy!

Grab your best knife and let’s do this!

Salmon with Apple + Fennel Slaw with Aguachile Dressing

Serves 2

You’ll need:

For the slaw:

    1 fennel bulb, thinly sliced (set aside fronds for garnish)
    3-4 watermelon radishes, thinly sliced
    1 apple, thinly sliced or julienned
    1 small jicama root, peeled and shredded or julienned

For the aguachile:

    2 tbsp fresh lemon juice
    ¼ cup fresh lime juice
    1 serrano pepper, thinly sliced
    1 tsp fresh oregano

For the salmon:

    Olive oil
    Kosher salt and pepper
    2 salmon fillets, with or without skin
    Flaky sea salt
    Dill + fennel fronds (optional)

Instructions:

    1. Place the fennel, radish, apple, and jicama in a bowl
    2. Combine all of the aguachile ingredients in another bowl. Season with salt and pepper, then pour over shredded veggies and let them sit in there for a few minutes.
    3. Meanwhile, season the salmon with salt and pepper, rub with olive oil and pan fry, flesh side first, until desired doneness (I like mine still pink in the middle)
    4. To plate, grab the marinated slaw, place it on a plate, drizzle with olive oil, then add the fish on top. Add another sprinkle of flaky sea salt, garnish with fennel fronds or dill if desired and serve!

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