Fennel Pollen Dusted Ora King Salmon
Charred Chicory, Mandarin, Toasted Pistachio
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Fennel Pollen Dusted Ora King Salmon

From our Dietitian:
This dish is loaded with omega-3 fatty acids from the Ora King Salmon, which help reduce inflammation, lower blood pressure, and decrease triglycerides, promoting overall cardiovascular health. This dish also contains heart-healthy monounsaturated fats from olive oil and pistachios that can help improve cholesterol levels by increasing HDL (good) cholesterol while lowering LDL (bad) cholesterol and ensure the health of our arteries. The side salad of chicories, fennel and oranges also help protect blood vessels from oxidative damage and support proper heart function
Culinary notes from Chef Derek:
The winter chicories and mandarin oranges are in peak season and can be found in specialty produce store such as Eataly. The bitterness of the charred chicories pairs really nice with the richness of the ora king salmon and sweetness of the fresh mandarin orange. The secret ingredient of the dish is for sure the fennel pollen which adds an aromatic element with notes of licorice and citrus. A little goes long way.   
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Ingredients
  

  • 4 oz Ora King Salmon Fillet Skin Off
  • 2 tbsp Fennel Pollen
  • 2 tbsp Fresh Mandarin Zest
  • 1 tsp Olive Oil
  • To Taste Salt & Pepper

CHICORY SALAD

  • 4 Heads Red Endive
  • 4 Heads Green Endive
  • 2 Heads Trevisano Radicchio
  • 2 Heads Castelfranco Radicchio
  • 1 Small Bunch Frisée
  • 2 Bulbs Fennel White Part Thinly Shaved On

    Mandolin, Fronds Saved for Garnish

  • 1/4 Cup Castelvetrano Olives Pitted & Quartered
  • 4 each Mandarin Orange Segmented
  • 1/4 Cup Pistachios Shelled, Toasted, Cooled and

    Chopped

  • 1 Tsp Chervil chopped
  • 1 Tsp Chives chopped
  • 1 Tsp Olive Oil

VINAIGRETTE

  • 1/4 Cup Fresh Mandarin Juice
  • 1 Tbsp Aged Sherry Vinegar
  • 1/2 Tsp Dijon Mustard
  • 1 Tsp Shallot Fine dice
  • 1 Tsp Honey
  • 1/4 Cup + 1 Tbsp Pistachio Oil
  • 1/4 Cup + 1 Tbsp Extra Virgin Olive Oil
  • To Taste Salt & Pepper

Instructions
 

  • Pre-heat oven to 350º.
  • Season salmon with kosher salt & pepper to taste, let rest for 5 minutes.
  • Lightly rub the salmon fillet with olive oil and sprinkle fennel pollen and mandarin zest on top.
  • Roast fish in the oven at 350º until the internal temperature of fish reaches 125º, about 10-12 minutes.
  • Prepare vinaigrette by combining shallots, honey, dijon mustard, mandarin juice, and sherry vinegar. Whisk in the olive and pistachio oils slowly to emulsify and season with salt & pepper to taste.
  • Cut endive & radicchio in half lengthwise keeping the stems intact. Rub the cut end with 1 Tsp of olive oil.
  • Char in a hot pan for 15 seconds. You’re looking to give it a bit of char, not cook it through.
  • Combine frisée, fennel, pistachios, mandarin segments, olives, and herbs into a bowl. Toss with vinaigrette just before serving reserving a tablespoonful of the vinaigrette.
  • Plate the salmon with the charred endive and radicchio, and spoon the salad over.
  • Drizzle a little extra dressing or olive oil on the plate around the salmon and enjoy!