Monday, June 18, 2007

Grilled Salmon with Fennel Slaw

Fennel is one of our favorite vegetables from the garden; grocery store fennel is often old and woody while garden fresh fennel is sweet, juicy, and crunchy. One of our favorite things to cook is Salmon with Fennel Slaw.

I don't remember when we first cooked this dish, I think it was just a recipe I made up...the marinade for the Salmon is based on the Salmon at Gino's one of our Favorite Restaurants.



2 Salmon Steaks or Fillets (choose thick pieces of wild caught king/Chinook, or Sockeye)

Lightly salt the salmon with kosher salt, marinade the salmon for at least two hours in a mixture of :

1 clove crushed garlic
1 tablespoon of good Dijon mustard
3 Tablespoons of good Olive Oil


1 large "bulb" fennel trimmed and thinly sliced (across the fibers)
1 tablespoon fresh lemon juice
Zest of 1/2 lemon
12 pitted Kalamata Olives finely chopped
1 tablespoon good Olive Oil
Salt & Pepper to taste

Toss all slaw ingredients together, let sit for at least 1/2 hour, check for seasoning.

Grill marinated salmon on a charcoal BBQ medium rare to medium.

Divide Fennel Slaw onto two plates and set salmon on top of the slaw. Serve with grilled Yukon Gold Potatoes and a Sauvignon Blanc wine.

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