| 1 cup finely chopped fennel (about 1/2 bulb, stalks trimmed) |
| 2 tablespoons minced red onion |
| 2 tablespoons minced dill |
| 1 tablespoon red-wine vinegar |
| 1/2 teaspoon salt, divided |
| 1 pound salmon fillet, skinned (see Tip) |
| Freshly ground pepper to taste |
| 2 tablespoons extra-virgin olive oil |
Tip: To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you. |
