Pan-seared Salmon with Fennel Pollen

Pan-seared Salmon with Fennel Pollen
Fennel Pollen and seafood have a real affinity for each other. This quick & easy recipe goes from the refrigerator to the table in about 15 minutes. It's fresh, flavorful and low in calories - and high in healthful Omega-3 fatty acids.

Two 6 oz fillets of fresh salmon, skin on (preferably wild-caught)
2 Tbsp fennel pollen
1 tsp. crushed red chile pepper (optional)
sea salt & freshly ground pepper
2 Tbsp extra virgin olive oil



Remove pin bones from salmon, if any. Mix fennel pollen, crushed chiles (if using), salt and pepper. Sprinkle generously over cut side of salmon, patting gently to make sure it adheres to the flesh.

Heat the olive oil in a large skillet over medium-high heat. Place salmon in the pan, fennel pollen side down. Allow to cook for about 6 minutes, reducing heat slightly if necessary. Turn salmon onto skin side and continue to cook for about 4 minutes longer.

Do not overcook - remember, the salmon's internal heat will continue the cooking process for another minute or two.


Remove immediately to a serving plate and serve with wedges of lemon.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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