Serves: 4
Time: 45 minutes
Ingredients
4 pieces salmon fillet, 6-oz each, skin on
1 cup fregula or Israeli couscous
4 cups fennel barigoule (see attached recipe)
4 tbsp extra virgin olive oil
kosher salt
freshly ground pepper
Preparation
1. In a medium pot, bring 3 cups of lightly salted water to a boil. Add fregola and cook until tender yet still chewy, about 12 to 14 minutes. Drain, rinse under cool water. Toss with 2 tbsp extra virgin olive oil and set aside.
2. Pat the salmon dry with paper towels. Run the backside of a French knife at a 20-degree angle across the skin and gently “squeegee” the excess moisture from the skin. Repeat one or more times until no more moisture can be extracted. Season flesh side only with salt and pepper.
3. Place fennel barigoule and fregula in a small pot and bring to a simmer, turn off the heat and keep warm.
4. Place a 10” non-stick pan over medium heat, let get hot; about 45 seconds. Add olive oil, when the oil begins to shimmer add salmon skin side down. Turn heat down to medium-low. Gently apply pressure with a spatula and hold it for about a minute. Cook salmon for 2-3 minutes or until medium-rare. Turn salmon over and cook for 30 seconds. Remove from heat and place on paper towels.
5. Add parsley to the fennel barigoule and divide among 4 soup plates. Place salmon on top skin side up and serve.
Notes:
Keep the salmon cold until ready to cook to prevent overcooking. Drying the skin is important to achieve crispy skin. Applying pressure to the salmon keeps it from curling up.
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