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Buckwheat-Crusted Salmon with Brown-Butter Sauce and Fennel-Radish Slaw

By Anna Voloshyna
Makes 2 servings

Pan-frying is one of the most delicious and easiest ways to cook salmon. Mainly because this method allows achieving the most flavorful crispy skin everyone loves so much. In this recipe, I decided to take this crispy skin concept to a whole new level and dredge the wild Alaska salmon from Sitka Salmon Shares in toasted ground buckwheat to create the loveliest crunchy coating. And although this dish is my contemporary interpretation of Slavic fried fish, it's full of Eastern European flavors, starting with earthy buckwheat—a famous Slavic staple—and ending with dilly fennel and radish slaw, which reminds me of the lovely springtime salads my mom would make when the first spring vegetables hit the farmers market.

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