Salmon with Fennel and Chioggia Beets
Light yet satisfying, this one-pan meal captures the freshness of spring. Chioggia beets are thinly sliced to show off their signature candy stripes. Fennel, which has a mild anise-like flavor, is incorporated two ways—the salmon is seasoned with ground fennel seeds, and fresh fennel is quickly cooked with the beets and green onions, then finished in the oven with the fish. Don’t toss those fennel fronds; they make a beautiful garnish.
- 1 large salmon fillet, about 2 lb. (1 kg)
- 2 Tbs. extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1 tsp. ground fennel seeds
- 2 green onions, white and light green portions, thinly sliced
- 1 fennel bulb, trimmed, cored and thinly sliced, fronds reserved for garnish
- 4 small Chioggia beets, thinly sliced
- Chopped fresh flat-leaf parsley for garnish
Preheat an oven to 400°F (200°C).
Drizzle the salmon (including the skin) all over with olive oil. Season with salt and pepper and sprinkle with the ground fennel. Set aside.
In a large ovenproof fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the green onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the fennel and beets and cook, stirring occasionally, until lightly browned and crisp-tender, about 5 minutes. Transfer to a plate.
Return the pan to medium-high heat and add a drizzle of olive oil. When the oil begins to smoke, add the salmon, skin side down, and cook until the skin is crisp, about 5 minutes. Flip the salmon and cook until lightly browned underneath, about 1 minute. Flip the salmon again, transfer to the oven and roast until cooked to your liking, 145°F (63°C) for medium-rare to medium, 10 to 15 minutes. During the last 5 minutes of cooking, add the vegetables to the pan and cook until heated through.
Remove from the oven and garnish with the fennel fronds, parsley and a few grinds of pepper. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen