Ingredients
- 1 tablespoon coriander seeds
- 2 tablespoons ground sumac or sweet paprika
- 2 teaspoons finely grated lemon zest
- 2 teaspoons kosher salt
- Four 6-ounce skinless salmon fillets, preferably wild
- 4 1/2 teaspoon freshly squeezed lemon juice
- 1 tablespoon honey
- 3 tablespoons plus 1 teaspoon olive oil
- 1 small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 1-1/2 cups (save about 1/2 cup fronds for garnish)
- One-half Granny Smith apple
- Kosher salt and freshly ground black pepper
- 1/2 to 3/4 teaspoon fennel pollen
Description
The Richness Of Sear-roasted Salmon Is Contrasted By The Bright, Sweet-tart Salad Of Fennel And Apple That Tops It. This Recipe Features A Few Unusual Spices, Namely Tart Sumac And Fragrant Fennel Pollen. If You Can't Find Fennel Pollen, You Can Omit
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