This salad has tons of flavor for so few ingredients. A mandoline is the ideal tool to use to thinly slice the onion and fennel.
- 2 tbsp olive oil
- 1 lb skin-on salmon fillet
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 small fennel bulbs or 1 large fennel bulb
- 2 red or pink grapefruits
- 1 cup thinly sliced red onion
- 2 tbsp drained capers
- 2 tbsp white wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- Heat a medium skillet over medium heat. Add 1 tbsp of the oil; swirl to coat. Heat oil until shimmering, about 1 minute. Sprinkle the salmon with 1/4 tsp each of the salt and pepper. Place the salmon in the pan skin side down; cook to desired degree of doneness, 4 to 5 minutes on each side. Remove salmon from the pan and flake into large pieces with a fork.
- Cut the top from fennel bulb(s), reserving fronds. Cut bulb(s) in half lengthwise, removing the tough center core. Thinly slice the bulb using a mandoline or sharp knife to equal 4 cups. Chop the fronds to equal 4 tbsp.
- Peel the grapefruits and pull pieces of grapefruits apart over a bowl. Discard any membranes and seeds; reserve the juice in the bowl.
- Combine the fennel slices, fennel fronds, grapefruit pieces, red onion, and capers in a medium bowl. Whisk together 4 tbsp of the reserved grapefruit juice, vinegar, honey, mustard, and remaining 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Pour over the fennel mixture; toss to coat. Arrange the fennel mixture on a serving plate; top with salmon. Serves 4 (serving size: 1 1/2 cups salad and 4 oz. salmon).