This punchy tomato and fennel salad with lots of acid, quick-pickled red onions, and fresh herbs served alongside a flaky piece of broiled salmon is a perfect summer supper.
A note on cooking fish in the broiler: broilers are hot and the temperature can vary wildly. Gas broilers should be just fine, while electric broilers can cut on and off. I usually leave the door open a crack to make sure the heat is blasting full force. If in doubt, check the fish after 5 minutes, and every minute after that. Arrange your rack so the fish is about 7-inches from the heat source.
- 1/2 a medium red onion, sliced into 2-inch slivers
- Zest of 1 lemon plus 2 tablespoons juice
- 1 tablespoon sherry vinegar, or use red wine vinegar
- Salt
- Pinch of sugar
- 1 medium fennel bulb
- 2 cups chopped tomatoes
- ½ cup minced parsley
- Pepper
- 4 (6-ounce) skin-on salmon filets
- Olive oil
- Salt
- Pepper
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In a medium mixing bowl, combine the red onions, lemon zest and juice, vinegar, and a pinch each salt, and pepper. Set aside for 10 minutes while you prep the vegetables.
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With a sharp knife, slice the woody end from the fennel, and cut in half lengthwise. Cut out the woody core and slice the light part of the fennel bulb ⅛-inch thick (if desired, use a mandoline slicer). Reserve a few green fronds for serving and discard the fibrous stems. Toss the fennel into the onion mixture and set aside for 5 minutes. Then, gently toss in the tomatoes, parsley, and reserved fennel torn into little bits. Add salt and pepper to taste. Salad can made up to a day ahead and refrigerated (pour off any excess juices before serving).
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To make the salmon, heat the broiler on high. If needed, move a rack to the top third of your oven – the fish should be about 7-inches from the broiler. Rinse and pat the filets dry. Arrange salmon skin side down on a baking sheet or broiler pan. Add a drizzle of olive oil, and sprinkle each with salt and pepper. Slide under broiler and roast 5 - 7 minutes for a 3/4 to 1 1/2-inch filet. The fish should look puffed up and a little pale. After 5 minutes, check for doneness by making a small incision with a knife – the flesh should be just opaque.
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Plate the salmon, top with several spoonfuls of salad, and serve!