Crispy Salmon with Thyme Butter and Roasted Fennel Salad

Recipe provided by:

Chef Kevin Butler - Real Good Fish

Kevin Butler is a commercial fishermen and chef in Santa Cruz, California. He created this recipe for Real Good Fish, a Community-Supported Fishery in Moss Landing.

Learn more at realgoodfish.com

Prep Time: 30 minutes
Serves: 2-4 people

Ingredients

1 pound wild king salmon fillets 
1 fennel bulb
3 cups mixed greens
3 tablespoons butter
3 sprigs thyme leaves
1 cup white wine
salt and pepper to taste

Tips

Preheat Oven to 350˚
Don’t put sauce on fish skin - you want to keep it crispy for this recipe!

Preparation

Prepare Roasted Fennel
Slice fennel in half, core and slice thinly.
Place on sheet pan and cover in olive oil.
Bake 350 until caramelized - about 10 minutes.

Prepare Fish
Prehead a cast iron pan on stovetop until very hot
Season salmon fillets with salt and pepper, and oil the fish on both sides.
Add fish to hot cast iron pan skin-side down, and cook until 3/4 done - the color will change at about 8 minutes.
Flip fish to finish and cook for an additional 2 minutes. Remove fish and set aside. 
Add white wine to pan, and reduce by half. 
Remove from heat and add the  fresh thyme and butter to the pan.

Serving

Mix salad and fennel in a bowl
Place on a serving plate and drizzle herb butter over salad and fennel.
Add fish last, skin side up.
DO NOT PUT SAUCE ON FISH SKIN - the crispy skin  is the best part!