Why It’s Time to Stop Cutting Your Salmon Into Fillets | Saveur

Name: Why It’s Time to Stop Cutting Your Salmon Into Fillets | Saveur
Ingredients: ⅓ cup pecans (1 oz.), chopped; 1 lb. skin-on wild salmon fillet (such as coho), bones removed; Kosher salt; 1⅓ cups thinly sliced fennel (from 1 medium bulb), fronds reserved; Packed ¼ cup very thinly sliced red onion (1 oz.); 1 medium inner stalk celery, stalk thinly sliced on the diagonal and leaves chopped; 2 Tbsp. fresh lemon juice; 2 Tbsp. plus 1 tsp. extra-virgin olive oil; Freshly ground black pepper

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The virtue of a larger cut, or a side, of salmon is the ease of cooking and eating—it yields juicy, succulent fish and provides a lovely presentation every time.

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Ingredients

⅓ cup pecans (1 oz.), chopped
1 lb. skin-on wild salmon fillet (such as coho), bones removed
Kosher salt
1⅓ cups thinly sliced fennel (from 1 medium bulb), fronds reserved
Packed ¼ cup very thinly sliced red onion (1 oz.)
1 medium inner stalk celery, stalk thinly sliced on the diagonal and leaves chopped
2 Tbsp. fresh lemon juice
2 Tbsp. plus 1 tsp. extra-virgin olive oil
Freshly ground black pepper