Fish Recipes: Grilled Salmon Served on Fennel Salad

For the salmon:

1/2 orange

1/2 lime

1/2 lemon

4 medium skinless salmon fillets

1 tbsp. melted butter

For the salad:

1 garlic clove, minced

1 1/2 tsp. granulated sugar

1/4 tsp. salt

1 tsp. ground black pepper

1/4 c. olive oil

2 oranges

1 large fennel bulb

4 c. baby greens

1/2 c. slivered almonds, toasted

• With a microplane or grater, zest and then juice the citrus for the salmon. Combine the zests, and set aside. (The juice will be used in the salad dressing.)

• Preheat your barbecue to medium-hot. Brush salmon with melted butter, and place fish butter-side down for about 5 minutes or until grill marks appear. Turn salmon, and grill for another 5 minutes or until fish is flaky.

• Remove salmon from the barbecue and sprinkle each fillet with a pinch of zest. Serve hot or cool in refrigerator.

• To prepare the salad, combine the reserved juices with garlic, sugar, salt, and pepper. Add olive oil, whisk, and set aside.

• Section oranges. Cut green fronds from fennel and discard, then cut remaining bulb in half. Core the bulb, then finely slice using a mandolin or food processor.

• Toss orange sections, fennel, and salad greens with dressing. Place the salmon on the salad and garnish with almonds.

Enjoy!