Salmon Brochettes with Sliced Fennel Vinaigrette

Salmon Brochettes with Sliced Fennel Vinaigrette
Photo by Sarah Jay


  • One 4-lb. fresh skin-on salmon fillet
  • 2 shallots, thinly sliced
  • ½ tsp. crushed fennel seeds
  • 1 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice; more as needed
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, peeled
  • + 8 more ingredients
    • ¼ tsp. crushed red pepper flakes
    • ¼ medium bulb fresh fennel, outer leaves removed, cored, and thinly sliced crosswise
    • 1 tsp. grainy mustard
    • Kosher salt
    • 2 anchovy fillets
    • 1 Tbs. capers, rinsed
    • Olive oil for brushing
    • ½ tsp. fresh thyme

Mince together the garlic, anchovies, and capers. Transfer to a bowl and add the mustard, shallots, fennel, thyme, fennel seeds, red pepper flakes, and lemon juice. Stir briefly. Mix in the olive oil with a fork. Season with salt and pepper. Taste the vinaigrette; it should be slightly acidic, so...

View full recipe at Fine Cooking


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