This easy-to-prepare salmon recipe will have you ready to dive right in. You can cut the escalopes from a thick piece of center-cut fillet. I like to serve 2 to 3 escalopes per person. Make sure you remove the skin and all of the pin bones. Simply follow the directions below and get ready to enjoy!

King Salmon Escalopes with Arugula-Fennel Salad

Category

Category name

Serves

1

The king of salmon meets the best of the vine with a pairing of the inaugural Sauvignon Blanc from La Crema.

Ingredients

  • 3 slices salmon, about ½-inch thick, about 5-6 ounces
  • Rosemary salt
  • Maldon sea salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups baby arugula
  • ½ bulb fennel, thinly shaved
  • ½ cup red onion, thinly shaved
  • 5 radishes, thinly shaved
  • Extra virgin olive oil
  • Zest and juice of ½ lemon
  • 3 or 4 drops soy sauce
  • 1 teaspoon chopped chives

Method

  1. Before cooking the fish, assemble the salad mise en place: shave the radishes on a mandoline or cut as thin as possible. Do the same with the red onion and fennel.
  2. To cook the fish, season one side of the salmon escalopes with rosemary salt, Maldon salt and pepper. Heat the oil in a medium skillet over medium heat and add the salmon, gently laying it away from you to prevent any splatter. Cook until it just becomes opaque and takes some color, about 1 minute. Using a spatula, turn the fish, and then remove the pan from the heat. Let the fish sit in the pan.
  3. While the fish rests, make the salad. In a medium bowl, combine the arugula, fennel, onion and radishes. Drizzle lightly with olive oil and sprinkle with Maldon salt and pepper. In a small bowl, combine the lemon zest, lemon juice, 2 tablespoons of the olive oil, soy sauce and chives.
  4. To serve the dish, mound the salad in the center of a plate. Arrange the salmon escalopes on top and drizzle with the lemon dressing.