Salmon With Orange Fennel Red Onion Salad
by Scott Bradley
of Snaps

Two 8 oz. pieces
of Salmon Filet

For aioli:
4 oz. pitted nicoise olives
3 oz. olive oil
2 egg yolks
pinch of thyme
salt & pepper

For potato:
1/2 lb. fingerling potato, diced
1 lemon juice
1 oz. butter
1 oz. heavy cream
8 oz. olive oil

For salad:
1 orange
1 piece fennel
1 piece red onion
assorted fresh herbs
(tarragon, mint, basil,
fennel fronds)
3 tsp balsamic vinegar
1 tsp olive oil

in blender combine olives, egg yolks, thyme. With
setting on low, slowly
add olive oil until thick
and emulsified.

For potato:
in a deep sided pan,
fry diced potatoes until
tender. Remove with
slotted spoon to a bowl, crush potato with backside of fork with lemon juice,
butter, heavy cream
and s&p. Reserve and
keep warm.

peel and section
orange and reserve
juice.With very
sharp knife
slice fennel and
red onion as thin
as possible.

For salad:
Pick herbs off stem
keeping whole.
Toss all ingredients
with reserved juice,
balsamic and oil.

To finish:
salt and pepper salmon
nd sear on hot pan.
finish in 350° oven for about 5 minutes.
on warm plate mound
potatoes in middle of
plate, drizzle olive aioli around. Place salmon
atop of potato and
drape salad over potato.

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