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1
For the fennel: In a medium saucepan, cover the fennel with cold salted water.
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2
Place over high heat, bring to a boil, and then lower to a simmer.
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3
Cook until very tender, about 10 minutes.
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4
Drain well and place in a food processor.
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5
Add the olive oil, yogurt and salt.
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6
Puree until smooth, scraping down the sides as needed.
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7
For the salmon: Heat the olive oil in a large skillet over medium-high heat.
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8
Sprinkle the salmon fillets with the salt.
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9
Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust.
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10
Gently flip, and cook for another 2 minutes.
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11
Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
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12
To plate, spread a little of the fennel puree on each of 4 plates.
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13
Top with a salmon fillet.
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14
Place a little salad on top of each salmon.
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15
Squeeze a bit of lemon over the top if desired.
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16
Serve immediately.
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17
Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled.
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18
(You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.)
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19
Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute.
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20
With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.
