Fennel is a perfect accompaniment to salmon. Combined with the olives and herbs in this recipe it is perfect for a family meal or dinner party.
Prep time: 15 min • Cook time: 20 min • Yield: 4 servings
- Four 4 to 6 ounce salmon fillets, with skin on one side
- 3 to 4 fennel bulbs, sliced lengthwise in to ½-inch slices (you should have 12 to 16 slices)
- 3 tablespoons coconut oil, melted, or coconut oil spray
- ¼ cup oil-cured black olives, pitted and coarsely chopped
- ¼ cup extra virgin olive oil
- Juice of one lemon, about 2 tablespoons
- 1 garlic clove, crushed
- Zest if half lemon
- ¼ cup flat leaf Italian parsley, coarsely chopped
- ¼ cup basil leaves, cut into ribbons*
- ⅛ teaspoon black pepper
- 1 lemon, sliced in wedges or half moons
- Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to high. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
- Combine all marinade ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust. Set aside.
- Brush or spray fennel slices with coconut oil and grill about 5 minutes per side until golden and charred.
- Place grilled fennel in a flat bottom container and pour marinade over the fennel. Cover to keep warm.
- Brush or spray both sides of salmon, lightly sprinkle with salt and pepper, place on grill skin side down on a medium-high grill. Close grill cover and grill for 6 to 10 minutes (depending on size of fillets.) until fish flakes. If desired, grill the top side just enough to create grill marks.
- To serve, plate grilled fennel and salmon, drizzle any remaining marinade over fish and garnish with lemon wedges. Serve at once.
If you never tried fennel because you thought it would taste too much like licorice this will convince you to add fennel to your grocery list. It is a perfect accompaniment to any kind of fish. Combined with the olives and herbs in this recipe it is very likely a make again dish, whether for a family meal or a dinner party. It’s quick, easy, and fabulous! If you don’t grill in the winter, take out your grille pan! You can also make this recipe with any other fish you choose.
*How to cut basil ribbons: make a stack of 3 or 4 basil leaves that are about the same size. They should be facing the same way. Roll them together lengthwise as if you were rolling a cigar. Using a sharp knife, cut across the basil roll in ⅛-inch cuts.