Makes 4 servings
4 salmon filet (6 ounces each)
3 teaspoons extra virgin olive oil
1 teaspoon lemon juice
1 bulb fennel, fronds attached
Salt and pepper to taste
Preheat grill to high heat. Separate the bulb, stalks, and fronds of the fennel bulb. Shave the fennel on a mandolin to achieve thin pieces and set aside in a bowl. Pick the fronds into small pieces and add it to the bowl with the shaved fennel. Cut fennel stalks into 6-inch pieces. Brush salmon with 1 teaspoon olive oil and season both sides with salt and pepper.
Carefully lay down the reserved fennel stalks on the grill to form a bed for the salmon. Place the salmon on top of the fennel stalks, cover the grill, and cook to desired doneness.
Toss the fronds, shaved fennel, olive oil, and lemon juice together and season with salt and pepper. Serve fennel salad with the grilled salmon.
You can reach Staff Writer Diane Peterson at 521-5287 or firstname.lastname@example.org
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