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Feb 13, 2012

Salmon with Fennel and Olive SaladRecipe from Weber's Way to Grill™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 1 fennel bulbs
  • 1 lemons
  • 3 scallions

Meat / Poultry / Seafood

  • 4 salmon steaks or fillets, each 6 to 8 oz and 1 to 1½" thick

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt

Condiments

  • 0.5 cup pimento-stuffed green olives

Ingredients

Salad

  • 1 medium fennel bulb
  • ½ cup green olives with pimentos, each quartered
  • 3 scallions (white and light green parts only), finely chopped
  • 2 tablespoons chopped fennel fronds
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon finely grated lemon zest
  • 4 salmon steaks or fillets, each 6 to 8 ounces and 1 to 1½ inches thick
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. If the fennel stalks have the fronds attached, trim off the fronds and chop enough to make 2 tablespoons; set aside. Cut off the thick stalks above the bulb and save the stalks for another use. Leave the root end attached to hold the bulb together. Cut the fennel bulb in half. Fill a small saucepan with water. Lightly salt the water and bring to a boil over medium-high heat. Reduce the heat to medium and gently simmer the fennel bulb for 3 minutes. Remove from the water and plunge into an ice bath to rapidly cool it. Remove the bulb from the ice bath, trim off the root end, and thinly slice.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. In a medium bowl combine the salad ingredients. Toss to coat and set aside to let the flavors marinate while you grill the salmon.

  4. Brush the salmon with the oil and season with the salt and pepper. Brush the cooking grates clean. Grill the salmon over direct high heat, with the lid closed as much as possible, until you can lift the steaks off the grate with tongs without sticking, 6 to 8 minutes. Turn and cook to your desired doneness, 2 to 3 minutes for medium. If using fillets, to easily remove the skin, just slip a spatula between the skin and the flesh, and lift the salmon flesh from the grill. Transfer the salmon to plates and top with the salad.

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