Directions for Fish
- Toast whole fennel seeds over medium heat in small fryer or saute pan. Remove seeds when they are golden brown or when they begin to pop. Allow seeds to cool. Crush seeds with mortar and pestle or for a few seconds in an electric coffee grinder. Place toasted, crushed seeds in a small bowl and set aside.
- Preheat oven to 425 degrees. Place fish, skin side down, on a clean cutting board (used only for fish and meats) and sprinkle salt on the fleshy side of each piece of salmon. Add cracked pepper on each fillet. Melt one tablespoon of the clarified butter (Ghee) in a 10-12 inch, oven-proof skillet over medium-high heat. When pan is very hot (oil shimmers), place two fillets, skin side down, in a 10-inch pan (do not crowd the pan. Cook fillets in two batches, using another tablespoon of ghee for the second batch). If your skillet is 12 inches or larger, you can sear three pieces at a time.
- Gently press each fish portion with a spatula to ensure even contact with the pan during searing. Sear for 5 minutes on one side. Sprinkle toasted, crushed fennel on each fillet. Do not turn fish. Watch the sides of fillets until each appears two-thirds cooked. Place fish directly in hot oven for 2-3 minutes or until fish reaches an internal temperature of 135 degrees. Remove from oven and let the fish rest.
- In large-sized prep bowl, combine sliced fennel bulb and slice pears. Add olive oil and toss gently with your hands or with silicone-tipped tongs. Season with the reserved (remaining) toasted, crushed fennel, smoked salt, and white pepper.
- Add fennel fronds and chopped parsley and toss again.
- Immediately before serving, mound a handful of the Fennel-Pear salad on serving plates and top each mound with one of the Keta salmon fillets.