Serves 4

Ingredients


  • 12 ounces skinless salmon fillet, pin bones removed
  • 1/3 cup plus 1/2 Tbsp. extra-virgin olive oil, divided
  • 3/8 tsp. kosher salt, divided
  • 3/8 tsp. ground black pepper, divided
  • 1/4 cup (loosely packed) chopped dill
  • 1 tsp. finely grated orange zest
  • 2 Tbsp. fresh orange juice
  • 1 Tbsp. whole grain Dijon mustard
  • 2 ears corn, shucked
  • 1 fennel bulb (1 1/4 pounds), core and stems discarded, very thinly sliced (about 2 1/4 cups)
  • 1 cup fresh tarragon leaves (13-ounce package)
  • 1/4 cup thinly sliced red onion

Directions


Active time: 30 minutes
Total time: 1 hour

Preheat oven to 400° F. Rub salmon all over with 1/2 Tbsp. oil and season with 1/8 tsp. salt and 1/8 tsp. pepper. Place on a nonstick baking sheet and roast until just firm, 12 to 14 minutes. Let cool to room temperature, then break fish into large flakes and set aside.

Meanwhile, in a large bowl, mix 1/3 cup oil, dill, orange zest and juice, mustard, 1/4 tsp. salt and 1/4 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.
From the May 2014 issue of O, The Oprah Magazine

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