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Crispy Salmon With Fennel-Date Salad
Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Toast ¼ cup 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.
2
Pat four 4–6-oz. skin-on salmon fillets dry with paper towels and season all over with kosher salt. Arrange fillets 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 fillets over and cook just until opaque throughout, about ⏱️ 4 minutes. Stand fillets on their sides and cook until lightly browned, about ⏱️ 30 seconds per side.
4–6-oz. skin-on salmon fillets4Kosher salt
3
Meanwhile, whisk 2 garlic cloves, finely grated, 3 Tbsp. tahini, and 1 Tbsp. fresh lemon juice in a medium bowl. Add ¾ cup plain whole-milk Greek yogurt and whisk to combine; season with salt.
. tahini3 Tbsp. fresh lemon juice, divided4 Tbsp
4
Whisk 2 tsp. finely grated lemon zest, ¼ cup extra-virgin olive oil, and remaining 3 Tbsp. fresh lemon juice in another medium bowl; season with salt and freshly ground pepper. Add 1 large fennel bulb, thinly sliced, ½ cup coarsely chopped dill, ⅓ cup dates, pitted, coarsely chopped, ¼ cup Castelvetrano olives, smashed, pitted, and reserved walnuts and toss to coat.
. finely grated lemon zest2 tsp. fresh lemon juice, divided4 TbspFreshly ground pepperlarge fennel bulb, fronds reserved, bulb thinly sliced1
5
Spread yogurt sauce on plates and place salmon on top. Arrange salad around; top with fennel fronds.
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