Salmon Over Fennel-Grapefruit Salad

Salmon Over Fennel-Grapefruit Salad

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


  1. 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.
  2. 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.
  3. Peel the grapefruits and pull pieces of grapefruits apart over a bowl. Discard any membranes and seeds; reserve the juice in the bowl.
  4. 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).




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