Pan Seared Citrus Salmon

Pan Seared Citrus Salmon
Serves 2-4

This dish is both generous and delicious. Generous in the sense that it’s equally crowd-pleasing and beautiful as it is forgiving to make. As its partner, the 2019 Pinot Noir Gap’s Crown, the base of this recipe relies on one thing and one thing only: a quality ingredient. Choose a salmon that’s sustainably sourced or line-caught and layer it with the brightest and zestiest citrus you can find.

1 lb. salmon, side on
4 tablespoons extra virgin olive oil, divided
1-2 fennel bulbs, diced with fronds reserved
Salt
2-3 globes of citrus such as grapefruit or orange

Divide salmon into 2, ½ lb. or 4, ¼ lb. portions.

In a large skillet heat 1-2 tablespoons of olive oil over medium heat. Add diced fennel (continue to reserve fronds) and sauté for 2-3 minutes until slightly tender and translucent. Season with salt.

Using a knife, cut off a bit of both the top and bottom of each piece citrus so that it can upright on your cutting board. Using your knife, cut away the skin, working from the top to the bottom, removing the skin and the white pith. Now to “segment” the fruit, hold each piece of fruit in your hand and cut on either side of the membrane, to release the segment of orange or grapefruit. Segment all fruit and add to the sauté pan. Heat through slightly to fully incorporate with fennel. Remove fennel and citrus mixture to the side.

Pat dry with a paper towel and season both sides well with salt.

Wipe sauté pan out with a paper towel and heat the remaining olive oil over medium high heat. When pan is hot, sear salmon, flesh side up undisturbed for 4-5 minutes until golden brown. Flip and cook for an additional minute.

The trick here is letting it cook undisturbed, once the fish is seared and cooked, it’ll release from the pan, allowing you to flip easily while maintaining the crispy top.

Serve over fennel and citrus mixture.