This stunning dish balances the richness of seared salmon with the bright, tangy sweetness of kumquats and the delicate anise flavor of fennel. Marinated overnight in Chardonnay, the kumquats become tender and aromatic, forming the base of a silky glaze that beautifully complements the fish.
Chef Chris Howe’s recipe from Café La Vie celebrates fresh, seasonal ingredients — pairing crisp fennel and tender spring greens for a colorful, restaurant-quality presentation that’s easier to make than it looks. The result: a fresh, elegant entrée that’s both lively and comforting.
INGREDIENTS:
4 12 oz. salmon fillets
1/2 lb. kumquats
2 bulbs fennel, with tops
1/2 lb. spring greens lettuce mix
1 large onion, finely diced
6 cloves of garlic, minced
1 bottle good-quality Chardonnay
Salt and pepper
Coconut oil, for frying
METHOD:
Thinly slice the kumquats and place them in a sealable container. Pour in about half the bottle of Chardonnay and season lightly with salt. Cover and refrigerate overnight. (Reserve both the kumquats and the wine marinade for the sauce.)
Trim the fennel bulbs, reserving a small handful of feathery tops for garnish. Slice the bulbs thinly lengthwise, then finely chop the green stalks. Set aside. Dice the onion and mince the garlic.
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Heat about 2 tablespoons of coconut oil in a wok or deep skillet over medium heat. Add the onion, garlic, and sliced fennel, stirring occasionally until softened but not browned (about 6–8 minutes). Reduce heat to low to keep warm.
In a separate cast-iron skillet, heat 2 tablespoons of coconut oil over medium-high heat. Carefully place the salmon fillets in the hot pan, skin side down. Cook until the color lightens halfway up the sides (3–4 minutes).
Flip the salmon fillets, then carefully pour the kumquat–wine mixture over the top. The alcohol will flame briefly—stand back and let it burn off naturally. Once the flames subside, reduce the heat to low, cover the pan, and cook for 2–3 minutes more, until the salmon is just opaque in the center.
Add the spring greens to the fennel mixture and toss gently. Turn off the heat and allow the residual warmth to wilt the greens.
Mound the fennel and greens in the center of each plate. Place a salmon fillet on top and spoon the kumquat glaze over. Garnish with reserved fennel fronds.
SOURCE: Recipe courtesy of Chef Chris Howe, Café La Vie
