As to visit different places is my hobby and in my every tour fishing and hunting is the most important part. I love to try different recipes during camping. To catch salmon is my fist priority during fishing because Pan-Roasted Salmon with Fresh Onion and Fennel Salad is my favorite fish recipe.
Pan-Roasted Salmon with Fresh Onion and Fennel Salad
1/4 cup extra-virgin olive oil, plus more for drizzling 4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick) 1 cup very thinly shaved fennel (from 1 bulb) 1 cup pea shoots or mache 1 fresh white onion, very thinly shaved (1/2 to 3/4 cup) 1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional) 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar Coarse salt 2 medium golden tomatoes
• Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).
• Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
• Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.