Sear-Roasted Salmon with Honey-Glazed Fennel

Sear-Roasted Salmon with Honey-Glazed Fennel
Photo by Scott Phillips

Ingredients

  • 1 small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 1-½ cups (save about ½ cup fronds for garnish)
  • 2 Tbs. ground sumac or sweet paprika
  • One-half Granny Smith apple
  • 3 Tbs. plus 1 tsp. olive oil
  • Four 6-oz. skinless salmon fillets, preferably wild
  • 4½ tsp. freshly squeezed lemon juice
  • 2 tsp. finely grated lemon zest
  • + 5 more ingredients
    • ½ to ¾ tsp. fennel pollen
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. honey
    • 2 tsp. kosher salt
    • 1 Tbs. coriander seeds

Heat the oven to 425°F.

View full recipe at Fine Cooking

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