Salmon With Radicchio and Anchovy Sauce

Preparation

1. Step 1

   Heat oven to 375 degrees. Pat salmon very dry and season all sides with salt and pepper.

2. Step 2

   Heat 2 tablespoons olive oil in a large skillet over medium-high. Add shallot and a pinch of salt, and cook until slightly softened, about 1 minute. Add radicchio and cook, turning the radicchio occasionally, until it begins to wilt, about 2 minutes. Add half the lemon juice, another pinch of salt and a bit of freshly ground black pepper. Give it all a stir, then push the radicchio to the sides of the pan.

3. Step 3

   Pour 1 tablespoon olive oil into the center of the pan and nestle in the salmon, skin side down. Cook, undisturbed, until the skin is golden and releases easily from the pan, about 3 minutes.

4. Step 4

   Transfer the pan to the oven and roast until salmon is just cooked through and radicchio is tender and lightly charred in spots, about 10 minutes. (If your salmon is on the thinner side, it may cook faster.)

5. Step 5

   Meanwhile, use a fork to mash the anchovies in a small bowl (or pound to a paste with a mortar and pestle). Whisk in honey, mustard, remaining 1 tablespoon olive oil, and remaining lemon juice. Season with salt and black pepper. Taste and adjust seasonings.

6. Step 6

   Plate the salmon on a large plate or platter, skin side up, and tuck the radicchio wedges around it. Drizzle the dressing over the top and serve.