Broiled Salmon with Fennel Salad

We enjoy trying new restaurants for the good food and experience alone, but I consider it a bonus when I also get inspired to try something new in the kitchen.

This dish was inspired by our recent dinner at Clyde Common, particularly the salmon, which had come topped with shaved fennel. I also drew inspiration from the Asian flavors and peanuts of my duck dish, adding that as a flavor component to this dish.

Although we eat broiled salmon year-round, this variation is particularly good for summer, given its cold, fresh accompaniment.

Broiled Salmon with Fennel Salad

Serves 2

Broiled Salmon:

3/4 lb. salmon fillet
2 garlic cloves, minced
2 tsp. dijon mustard
1 tsp. dark sesame oil
2 tsp. olive oil
1 tbsp. fresh lime juice
2 tsp. low-sodium soy sauce
Freshly ground white pepper, to taste

Fennel Salad:

1/2 fennel bulb, sliced 1/4-inch thick on a mandoline, plus (if desired) about 1 tbsp. of chopped fennel fronds
3 celery stalks, sliced very thin at an acute angle
2 tbsp. snipped fresh chives
1 tbsp. fresh lime juice
1 tsp. honey
1 tsp. low-sodium soy sauce
1 tsp. dark sesame oil
1 tbsp. extra-virgin olive oil
2 tbsp. chopped unsalted roasted peanuts

1. Preheat oven broiler. Place salmon on a small rimmed baking sheet. Combine garlic, mustard, sesame oil, olive oil, lime juice, soy sauce and white pepper and pour mixture over salmon. Broil about 5-6 inches from the broiler for 5 minutes. Flip salmon over and broil another 5 minutes until cooked through. Cut the salmon in half.

2. Combine fennel, celery, fennel fronds and half of the chives in a large bowl. Whisk together lime juice, honey, soy sauce, sesame oil and olive oil and pour over vegetables. Toss to combine.

3. Serve salad in shallow bowls topped with a piece of salmon. Sprinkle the salmon with peanuts and the remaining chives.