Salmon with Honey-Dijon Sauce and Fennel Salad

1. Shave the fennel as thinly as possible using a mandolin or a sharp knife.

2. Combine fennel in a bowl with parsley, dill, olive oil, lemon juice, fish sauce, and salt. Toss gently and let it sit while you prepare the salmon.

3. Score two shallow slits into the skin side of each salmon fillet to prevent curling. Season both sides generously with salt, then wrap in a paper towel to absorb excess moisture.

4. Heat a high smoke point oil (like avocado oil or ghee) in a skillet over medium-high heat. Place the salmon skin-side down in the hot pan and press with a spatula or weight for at least 20 seconds to get a crisp, even sear.

5. Let the salmon cook skin-side down for about 2–3 minutes or until it’s cooked halfway up the sides. Flip and finish cooking to your desired doneness (another 1–2 minutes depending on thickness).

6. Turn off the heat. Add butter, Dijon, and cream directly to the pan. Stir to combine and melt, then add in capers, preserved lemon peel, lemon juice, dill, parsley, and honey. Mix well. Taste and season with more salt if needed. If the sauce is too thick, thin it with a spoonful of water.

7. Plate the salmon with a generous spoonful of sauce on or beside it. Serve with the fennel salad on the side. Finish with an extra drizzle of olive oil or chili oil for a little kick.