GRILLED SALMON WITH FENNEL SALAD (SAUMON GRILLE ET SALADE DE FENOUIL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to high.
- 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.
- Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
- 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.
- Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
- 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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Noyon shaik
[email protected]The combination of flavors in this dish is incredible. The salmon is cooked perfectly and the fennel salad is a great addition.
Tayyab lovely Lovely
[email protected]This recipe is a keeper! The salmon was moist and flavorful, and the fennel salad was a perfect accompaniment. I will definitely be making this again.
Catarena Smith
[email protected]Followed the recipe exactly and the salmon came out dry. Not sure what went wrong.
Sk Top
[email protected]I used a different type of greens for the salad, but the dressing was spot on. Will definitely make again!
Pasindu Shehan
[email protected]This is now my go-to salmon recipe. So easy and flavorful!
Tahsan Shayor
[email protected]The grilled salmon turned out amazing! The fennel salad was a bit too tangy for my taste, but overall a great recipe.
tori stoltzfus
[email protected]This grilled salmon with fennel salad was a delightful dish that tantalized my taste buds. The salmon was cooked to perfection, with a crispy skin and a tender, flaky interior. The fennel salad was a refreshing complement to the richness of the salmo