Inspired by Chatelaine Magazine & fineCooking
Prep time: 5 minutes
Roasting time: 15-20 minutes
2 salmon fillets, skin left on, scales removed
olive oil to prepare pan plus enough for drizzling over breading
1/4 cup either Panko bread crumbs or whole wheat matzo meal
2 tbsp finely chopped Italian/flat leaf parsley
1 tbsp lemon zest
freshly ground black pepper
Pimenton/smoked paprika to sprinkle over the breading
2 big handfuls of baby mixed greens
1/2 bulb fennel root, very finely sliced across (I use a mandoline for this)
3 tbsp champagne or balsamic style apple cider vinegar (this time I tried a combination)
2 tbsp fresh orange juice
1 tsp orange zest
1/4 cup dried cherries, coarsely chopped
freshly ground black pepper to taste
5 tbsp good olive oil
1. Preheat oven to 425F/210C and coat the bottom of a baking dish large enough to hold the salmon fillets.
2. Prepare the dressing - combine all the dressing ingredients in a small bowl. Mix well and set aside.
3. In another small bowl, combine all the breading ingredients and set aside.
4. Rinse the salmon fillets and pat dry. Place in oiled baking pan and top with breading. Drizzle with more olive oil and sprinkle with paprika. Roast until the fish is cooked in the center - NOTE: a knife tip stuck in the center should come up very warm to the touch. When cut, the center should be light pink but still moist. This could take from 15-20 minutes depending on the thickness of the fillets.
5. Prepare the salad while the fish is roasting. Place the mixed greens and thinly sliced fennel in a serving bowl. Strain the dressing into a small bowl, and place some of the chopped cherries over the salad. Mix the dressing and taste for seasoning. The cherries will have added a wonderful dimension to the dressing. I like my dressing tangy so I added more apple cider vinegar. Toss some dressing over the salad and adjust seasoning to your taste.
Simplest, tastiest dinner you'll ever prepare.