Sumac-Seared Salmon with Zesty Fennel-Orange Salad and Creamy Mint-Tahini Drizzle

Ingredients

• 2 fillet Salmon fillets, skin-on
• 1 tsp Ground Sumac
• 0.5 tsp Garlic powder
• 0.5 tsp Black pepper, freshly ground
• 1 tbsp Olive oil
• 1 medium Fennel bulb
• 1 large Navel orange
• 0.25 small Red onion
• 0.25 cup Fresh mint leaves
• 1 cup Arugula
• 1 tbsp Extra virgin olive oil
• 2 tbsp Tahini
• 1 tbsp Lemon juice, freshly squeezed
• 2 tbsp Cold water
• 2 tbsp Fresh mint leaves
• 1 small Garlic clove

Instructions

1. Pat salmon fillets very dry with paper towels. In a small bowl, combine sumac, garlic powder, and black pepper. Sprinkle generously over the flesh side (non-skin side) of the salmon fillets, pressing gently to adhere.
2. Prepare the Fennel-Orange Salad: Trim the top and root end of the fennel bulb. Halve it lengthwise and use a mandoline or sharp knife to thinly shave the fennel. Segment the orange over a bowl to catch the juice; set segments aside. Thinly slice the red onion. In a medium bowl, combine shaved fennel, orange segments, and thinly sliced red onion. Add 1/4 cup chopped fresh mint and arugula (if using). Drizzle with 1 tbsp extra virgin olive oil and 1 tbsp of the reserved orange juice. Toss gently and set aside.
3. Make the Mint-Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, 2 tbsp cold water, 2 tbsp chopped fresh mint, and minced garlic. Add more water, 1 teaspoon at a time, until the drizzle reaches a creamy, pourable consistency. Season with a pinch of black pepper.
4. Cook the Salmon: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan. Cook for 4-6 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for another 3-5 minutes, or until cooked through to your desired doneness (internal temperature reaches 145°F/63°C).
5. To Serve: Divide the Fennel-Orange Salad between two plates. Top each salad with a sumac-seared salmon fillet. Drizzle generously with the Mint-Tahini Drizzle. Garnish with reserved fennel fronds or extra fresh mint leaves, if desired. Serve immediately.

Nutrition (per serving)