Four 6-ounce skin-on salmon fillets Kosher salt 2 tablespoons olive oil 1 tablespoon minced fresh ginger 4 cloves garlic, minced 2 sprigs rosemary, leaves finely chopped 1/2 cup white wine 3/4 cup blood orange juice 1 tablespoon maple syrup
3 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon soy sauce 2 teaspoons honey 1/2 cup celery leaves 1 tablespoon finely minced shallots Zest of 1 blood orange Kosher salt and freshly ground black pepper 2 bulbs fennel, thinly sliced 3 tablespoons fennel fronds 1 tablespoon chopped flat-leaf parsley
- For the salmon: Pat dry the salmon and season the flesh-side only with salt.
- Heat a cast-iron skillet over medium-high heat. When hot, add 1 tablespoon of the oil. Place the salmon skin-side down into the pan and weigh the salmon down with a smaller cast-iron skillet or other heavy pan to keep the salmon flat. Reduce the heat to medium and cook for 30 seconds to 1 minute undisturbed. Remove the weighted pan and cook undisturbed for an additional 3 to 4 minutes. Carefully flip the salmon. Cook an additional 2 minutes for medium rare. If you prefer your salmon more cooked through, then cook an additional few minutes until desired doneness.
- While salmon is cooking, in a skillet over medium-low heat, add the remaining 1 tablespoon oil. Add the ginger, garlic and rosemary and sauté until fragrant, 1 to 2 minutes. Deglaze with white wine and reduce, about 3 minutes. Pour in the blood orange juice and maple syrup and stir to combine. Reduce the sauce to a thickened consistency, 6 to 8 minutes. Add salt to taste.
- For the salad: In a small bowl, make the vinaigrette by whisking together the lemon juice, oil, soy sauce, honey, celery leaves, shallots and blood orange zest. Season with salt and pepper.
- In a large bowl, combine the fennel, fennel fronds and parsley. Drizzle the vinaigrette over and toss to combine.
- To plate: Spoon some sauce on each plate, then top with a piece of salmon. Serve with the salad.