Recipe from Weber's Way to Grill™ by Jamie Purviance
Salmon with Fennel and Olive Salad
People
Serves 4
Prep Time
30 mins
Grilling Time
8 to 11 mins
- People
- Serves 4
- Prep Time
- 30 mins
- Grilling Time
- 8 to 11 mins
the Ingredients
Salad
- 1 medium fennel bulb
- ½ cup / 70 grams green olives with pimentos, each quartered
- 3 scallions (white and light green parts only), finely chopped
- 2 tablespoons chopped fennel fronds (if using)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon finely grated fresh 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
- 01 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 lengthwise in half. Fill a small saucepan with water. Lightly salt the water and bring to a boil over medium-high heat on the stove. Reduce the heat to medium and gently simmer the fennel bulb until it begins to soften, about 3 minutes. Drain the fennel. Plunge the fennel into a medium bowl of ice water and allow to stand and cool for 3 to 5 minutes. Remove the fennel from the ice water and pat it dry. Trim off the root end and the hard core from each half. Cut the fennel crosswise into thin half-moons.
- 02 Prepare the grill for direct cooking over high heat (450° to 550°F).
- 03 In a medium bowl combine the remaining salad ingredients. Toss to coat and set aside to let the flavors marinate while you grill the salmon.
- 04 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, until you can lift the steaks off the grate with tongs without sticking, 6 to 8 minutes. Turn the salmon over and finish cooking 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, leaving the skin on the grate. Transfer the salmon to plates and top with the salad.
the Ingredients
Salad
- 1 medium fennel bulb
- ½ cup / 70 grams green olives with pimentos, each quartered
- 3 scallions (white and light green parts only), finely chopped
- 2 tablespoons chopped fennel fronds (if using)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon finely grated fresh 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
