Ingredients
Scale
Fennel Salad:
- 2 small bulbs of fennel (sliced thin)
- 2 sprigs of fennel fronds (chopped)
- 1 tablespoon mint leaves (chopped)
- the juice of half a lemon
- segments of one saturn peach (any peach or nectarine will work)
- 1 tablespoon olive oil
- a pinch of salt
- a pinch of fresh ground pepper
Grilled Salmon:
- 2 tablespoons olive oil
- 1 tablespoon capers (chopped)
- 1/2 teaspoon mint (chopped)
- a pinch of salt
- 2 6-8 oz pieces or wild caught salmon
Instructions
Fennel salad:
- add all ingredients to a medium bowl, toss until well combined
- split salad between two individual plates
Salmon:
- Prepare a hot fire in a grill. Brush and oil the grill grate.
- mix all ingredients except for salmon in a small bowl
- Brush the salmon fillets on all sides with the marinade mixture
- Place the salmon fillets, skin side up, on the grill directly over the heat and cook for about 3 minutes. Turn the fillets over and cook until the fish flakes when prodded gently with a fork, about 3 minutes more.
- Transfer the fillets to the individual plates
- Serve with a light-bodied and crisp glass of Beaujolais wine.
- Category: Main