Fennel and Mustard Crusted Salmon with Caramelized Fennel Bulb, Onion, and Kale

Fennel and Mustard Crusted Salmon with Caramelized Fennel Bulb, Onion, and Kale

2 4-6oz. salmon fillets
1 Tbs. brown mustard seeds
1 Tbs. fennel seeds
1/4 tsp. pink peppercorns
1-2 tsp. Himalayan sea salt
1 Tbs. Kerrygold butter (or coconut oil)

1 Tbs. Kerrygold butter (or coconut oil)
1/2 yellow onion, thinly sliced
1 large fennel bulb, thinly sliced
3/4 cup chopped kale
sea salt and pepper
1 large glob of Dijon mustard
1 Tbs. balsamic reduction

 

Using a mortar and pestle, very roughly smash the seeds and salt into a “crust” for the fish. 
Rub into the salmon fillets.
Set a large cast-iron skillet over high heat. 
When a drop of water skitters on the surface, after about 3 minutes, add the butter (oil). 
Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Add the seasoned salmon to the skillet, skin side down. 
Cook until golden brown on the bottom, about 4 minutes. 
Turn the salmon, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.

Set aside.

 

Add additional butter to the skillet and then the veggies for great caramelization – about 5-8 minutes. Season with salt and pepper. Just as things are finishing, stir in the glob of Dijon.

Plate with the veggies on the bottom, topped with the salmon. Drizzle with balsamic reduction.

 

Savor with sips of Ritual.