Grilled Salmon With Fennel Salad (Saumon Grille Et Salade De Fenouil)
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 1center-cut skinless, boneless fillet of salmon, about 2 pounds
- 2tablespoons olive oil
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½pound fresh fennel, trimmed and sliced as thinly as possible
- ¼cup walnuts, finely chopped
- 2tablespoons fresh chives cut into 1-inch lengths
- ⅓cup skinless, seeded tomatoes cut into ¼-inch cubes
- 3tablespoons freshly squeezed lemon juice
- 5tablespoons oil, preferably walnut, or use olive oil
- 12whole walnut meats
- 1tablespoon red-wine vinegar
Preparation
- Step 1
Preheat a charcoal grill to high.
- Step 2
Cut the salmon fillet crosswise into four rectangular pieces weighing a half pound each. Place the pieces in a bowl and add two tablespoons of olive oil and salt and pepper to taste. Let stand until ready to cook.
- Step 3
Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
- Step 4
Combine the lemon juice, walnut oil, salt and pepper to taste in another small bowl and blend well. Pour this over the fennel mixture and toss to blend.
- Step 5
Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
- Step 6
Scatter the salad on an oval serving dish and arrange the grilled salmon pieces neatly on top. Garnish each piece of salmon with three walnut meats. Sprinkle with the remaining chives and the vinegar.
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Es
Lovely summer dinner. I made the salad (needed less dressing than specified) and put it over a layer of light, loose greens. Salmon over that. Skipped the walnuts on top but did use the walnut oil and walnuts in the salad.
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