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Salmon, Fennel & Tarragon Salad

From Our Kitchen

Preheat oven to 400ºF


12 oz. skinless salmon fillet, pin bones removed
⅓ cup plus ½ Tbsp. extra virgin olive oil
⅜ tsp. kosher salt, divided
⅜ tsp. ground black pepper, divided
¼ cup dill, chopped and loosely packed
1 tsp. orange zest, finely grated
2 Tbsp. fresh orange juice
1 Tbsp. whole grain Dijon mustard
2 ears corn, shucked
1 fennel (anise) bulb, very thinly sliced, core & stem discarded
1 cup fresh tarragon leaves
¼ cup red onion, thinly sliced


Rub salmon all over with ½ Tbsp. oil and season with ⅛ tsp. salt and ⅛ tsp. pepper. Place on a nonstick baking sheet and roast until just firm, 12 - 14 minutes. Let cool to room temperature, then break fish into large flakes and set aside.

Meanwhile, in a large bowl, mix ⅓ cup olive oil, dill, orange zest and juice, mustard, ¼ tsp. salt, and ¼ tsp. pepper. Whisk to combine.

Roast corn over stove’s gas flame (or on a grill), turning occasionally until lightly charred all over, about 5 minutes. Let cool slightly, then cut kernels off cob.

Add corn to dressing bowl along with fennel, tarragon, and onion. Stir to combine. Gently fold in reserved salmon and serve immediately.