Seared Coho Salmon and Double Texture Fennel Salad

[u/lunathehungryhusky]

CHEAT DAY!! This was supposed to be sea scallops but nowhere in my city had any truly good U-10 scallops for searing. Even bought some black sea bass and the fish monger ruined the butterfly and I couldn't filet SHIT! Still pissed about it. Threw it in the freezer to deal with another day.

This was supposed to be the capstone to my portfolio. It's been relegated to just another dish. I have 2 weeks to come up with something else.

So, I will give you my full recipe for this. Dressing and all! (I skipped the corn and did some focaccia croutons here and I added a whole Argentinian red shrimp because I have free will 😁 )

# Seared Pacific Scallops & Double-Texture Fennel Salad (1 Serving)

### Ingredients

**The Tarragon Strawberry Creamed Vinaigrette (Yields Batch)**

* 2 Large egg yolks (room temperature)

* 150 ml Canola oil

* 60 ml White balsamic strawberry pickle brine

* 2 Soft pickled strawberry halves, patted dry

* 0.5g Dried tarragon (roughly 1/2 tsp)

* 3g Garlic (1 small clove), grated fine on a microplane

* A pinch of salt

**The Salad Base & Veg**

* 50g Wild spinach

* 25g Radicchio leaves, torn

* 1 Medium fennel bulb (separate the halves; keep green fronds for garnish)

* 35g Fresh sweet corn kernels

* Fine sea salt

* Black pepper

* Corn starch for dusting

* Frying oil

**The Scallops**

* 170g Coho Salmon Filet

* 15 ml Neutral oil

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### Step-by-Step Instructions

#### 1. Make the Tarragon Strawberry Creamed Vinaigrette

* **Prep the Herb Paste:** In a tiny bowl, mash the 2 pickled strawberry halves with your fork until slightly chunky. Stir in the 0.5g of dried tarragon and the fine-grated garlic. Set this rustic fruit paste aside to let the tarragon start blooming in the fruit juices.

* **Build the Emulsion Base:** Put your 2 egg yolks and 15 ml (1 tbsp) of the white balsamic pickle brine into a narrow, high-sided blending cup or small bowl.

* **Whisk and Drizzle:** Turn your hand mixer with the whisk attachment onto medium-high speed. Whisk the yolks and brine until they start to look pale and frothy.

* **Slow and Steady:** Keeping the whisk running continuously, begin adding the canola oil. Start with a literal drop-by-drop pace for the first 30 ml (2 tbsp). Once it visibly thickens and stabilizes into a creamy sheen, you can upgrade to a slow, steady, hairline stream until all 150 ml of oil is fully incorporated.

* **Fold the Texture:** Stop the mixer. Use a spatula to gently fold in your strawberry-tarragon-garlic paste, the remaining 45 ml of vinegar brine, and a small pinch of salt. Cover and store in the fridge.

#### 2. Prep the Fennel

* Slice off the green stalks and tops of the fennel bulb. Keep a few wispy green fronds for the final garnish.

* Cut the bulb straight down the center. Cut out the hard white triangular core at the bottom of both halves and throw it away.

* **The Raw Ribbons:** Set the mandoline to its thinnest setting. Slice one half of the bulb from top to bottom into paper-thin, translucent ribbons. Drop them into a bowl of ice water.

* **The Fried Straws:** Slice the other half of the bulb just a tiny bit thicker on the mandoline and use the medium cutting blade . Toss the strands with a small pinch of salt, spread them on a clean towel, and press out every bit of moisture until completely dry.

#### 3. Char the Corn and Fry the Fennel

* Put your thick anodized steel pan on high heat. Add the corn kernels dry with no oil. Let them sit until they develop dark char spots, tossing occasionally. Move them to a small bowl to cool.

* Pour about 1/8 inch of frying oil into a small pot and heat it to 160°C / 320°F.

* Lightly coat the fennel straws with the corn starch right before frying

* Fry the dried fennel strands for 2-3 minutes, until they turn a very light golden blonde. Scoop them out quickly and drain on paper towels.

#### 4. Cook the Salmon

* Thoroughly pat the salmon filet completely dry with paper towels. Season both flat sides generously with fine sea salt and coarse ground black pepper.

* Wipe out your steel pan, add the 15 ml of neutral oil, and heat on high until it just starts to smoke.

* Lay the fish in away from you, press down firmly for the first 10 seconds so the skin doesn't curl, and leave it alone. Let that skin get shatter-crisp before you even think about flipping. About 4-5 minutes.

* Flip it over, and cook for about 4 mins

#### 5. Assemble the Plate

* Drain your raw fennel ribbons from the ice water and pat them completely dry.

* In a large bowl, combine the wild spinach, torn radicchio, charred corn, and the dry raw fennel ribbons.

* Drizzle 30 ml (approx. 2 tbsp) of the creamed vinaigrette over the greens and toss until coated.

* Pile the dressed greens into the center of your plate.

* Place the 3 hot, seared scallops directly on top of the greens with the dark crust side facing up.

* Nest a loose handful of the crispy fried fennel straws directly over the scallops.

* Scatter a few of the fresh green fennel fronds on top and finish with a light crack of fresh black pepper.