Roasted Salmon with Caramelized Onions and Fennel topped with a Pea Shoot Salad

Salmon is always a must for me during the week. Whether I make it into tacos or place a simple white wine sauce over it, it tends to be an easy meal regardless. And that’s what I need during the week: easy peasy.
This meal is hardly a recipe, just one of those “throw together” gigs. The onions and fennel add a nice warmth to the salmon, while the pea shoot salad adds a vinegary freshness. If you have never had pea shoots before, they taste similar to alfalfa sprouts (yum!) but are crisper and cleaner. For multiple reasons, I prefer Wild Sockeye Salmon over the Atlantic Farm Raised Salmon. I’m not imposing on your salmon beliefs, just encouraging you to try it out!

I generally like to cook my salmon in the oven versus pan frying it so my house doesn’t smell like fish for the next couple of days. Also, I’m not a salmon skin fan so I don’t care if it’s crispy or not, it’s coming off! The oven is at 275 and the fish is seasoned with salt and pepper. Then it is cooked to a medium, about 20 minutes(although 15 minutes for medium rare is the preferred way to go and you won’t get as much as that “white stuff” if you cook it medium rare). Since I just mentioned it, let’s talk about that “white stuff”. It is also called albumin and it is the result of the fish releasing fat and losing moisture as it cooks. So the less time you cook it, the less albumin will be on your fish. I’ve done my thorough research on why the “white stuff” occurs and have decided I’ve been too hard on myself. The white stuff won’t stand between me and my salmon. It can be removed just fine!

Ok, back to the meal. While the salmon is roasting, take half an onion and half a fennel bulb and thinly slice. Add to a skillet with olive oil at medium heat and cook until a deep golden color (about 20 minutes). To assemble the pea shoot salad, just combine pea shoots (about 1 cup per person), rice vinegar, extra virgin olive oil, and a sprinkling of salt and pepper. Take the salmon out, remove skin (if you wish), top with caramelized onion mixture and pea shoot salad.
Tip: If you want an even simpler meal for these hot days of summer, don’t cook the onions and fennel. Just thinly slice (almost shaving them) and add into the pea shoot salad!

PS. This recipe is for 2 people, using 2 salmon fillets. Adjust according to your taste and family!

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