Ingredients for Salmon On Fennel Salad
- 1 lime
- 1 lemon
- 2 oranges
- Salmon Fillets
- 2 tablespoons butter, melted
- Granulated Sugar
- Garlic Clove
- 1/2 teaspoon salt
- Black Peppercorns
- 1/4 cup olive oil
- Oranges
- Fennel Bulb
- Baby Greens
- Slivered Almonds
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How to Make Salmon On Fennel Salad
- Zest one lime, one lemon, and one orange using a microplane or fine grater. Combine the zests and set aside.
- Juice the lime, lemon, and orange. Combine the juices and set aside.
- Preheat your barbecue to medium-high heat.
- Brush the salmon fillets (about 1 lb) with 2 tablespoons of melted butter.
- Place the buttered salmon fillets skin-side down on the grill. Grill for 4-5 minutes until nicely browned.
- Flip the salmon and grill for another 4-5 minutes for medium (slightly undercooked center) or 5-6 minutes for well-done. Sprinkle each fillet with 1 teaspoon of the reserved citrus zest.
- If serving cold, immediately cover and refrigerate the salmon for up to 1 day. Otherwise, proceed with the salad.
- In a medium bowl, whisk together the reserved citrus juices, 2 tablespoons of sugar, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Whisk in 1/4 cup of olive oil.
- Peel and segment 2 oranges. Set aside.
- Trim the green fronds from 1 large fennel bulb (about 1 lb). Finely chop 2 tablespoons of the fennel fronds for garnish.
- Cut the fennel bulb in half, core it, and thinly slice it using a mandolin or food processor. You should have about 4-5 cups.
- In a large bowl, gently toss the sliced fennel and orange segments with the citrus dressing.
- Line serving plates with fresh salad greens (about 4 cups).
- Top the greens with the fennel and orange mixture.
- Place the salmon (hot or cold) on top of the salad.
- Garnish with 1/4 cup toasted slivered almonds and the reserved chopped fennel fronds.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
40g
Fat
27g
Carbs
6g
