Description
Grilled salmon gets a bright, fresh twist with a fennel and peach salad. Perfect for a weeknight dinner.
Ingredients
Scale
- 2 bulbs fennel (2 bulbs) fennel
- 2 sprigs fennel fronds (2 sprigs) fennel fronds
- 1 tbsp (15 ml) mint leaves
- 1/2 lemon (1/2 lemon) lemon juice
- 1 saturn peach (1 saturn peach) saturn peach segments
- 1 tbsp (15 ml) olive oil
- a pinch salt
- a pinch fresh ground pepper
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) capers
- 1/2 tsp mint
- a pinch salt
- 2 (113 g) pieces or wild caught salmon
Instructions
- Add all ingredients to a medium bowl and toss until well combined.
- Split the salad between two individual plates.
- Prepare a hot fire in a grill and brush and oil the grill grate.
- Mix all ingredients except the 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.
Notes
- For optimal grilling, ensure your salmon fillets are at room temperature before cooking.
- If fennel is unavailable, substitute with thinly sliced celery or cucumber for a similar crunch.
- Store leftover salmon separately from the salad to maintain freshness; the salad can be kept for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100