Seared Salmon With pine nut topping
- ½ cup pine nuts
- 2 tablespoons olive oil, divided
- 1 shallot, finely chopped (about 3 tablespoons)
- ½ medium fennel bulb, cored and finely chopped
- 3 tablespoons drained capers*
- 1½ teaspoons fresh orange zest
- 2 tablespoons thinly sliced fresh basil
- ½ teaspoon, plus ⅛ teaspoon, salt, divided
- 4 skin-on salmon fillets (6–7 ounces each)
- ¼ teaspoon ground black pepper
Heat a 12-inch, nonstick skillet over medium heat. Add pine nuts and toast, shaking pan often, about 4–5 minutes until lightly browned. Transfer pine nuts to medium bowl.
In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3–4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and ⅛ teaspoon salt.
Season salmon with remaining salt and pepper. Add salmon to skillet over medium heat, flesh side down, and cook 5 minutes until browned. Flip salmon and continue cooking 4–5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place salmon fillets on plates; top each with pine nut mixture.
*Note: Don’t like capers? You can substitute chopped green olives.