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Grilled Salmon on Arugula, Fennel and Or




Source of Recipe


Marla


List of Ingredients




Grilled Salmon on Arugula, Fennel and Orange Salad

Four 6 oz. boneless and skinless salmon fillets

4 T. olive oil

1 T. kosher salt

1 T. dried dill weed

1 T. crushed black pepper

Salad Ingredients:

4 oz. fresh arugula leaves, stems removed

1 large bulb fennel, thinly sliced

2 oranges, peeled and thinly sliced (use blood oranges, if available)

1/4 cup crumbled blue cheese, such as gorgonzola, blue, Maytag blue

Dressing Ingredients:

1/4 cup white wine vinegar

juice and zest of 1 orange

1 tsp. fennel seeds

1 tsp. salt

1/4 tsp. ground black pepper

3/4 cup fruity olive olive oil

Garnish: fresh dill sprigs, lemon or orange slices



Recipe



Place salmon on work surface. In a small bowl, combine the olive oil, salt, dill weed, and crushed black pepper. Rub on top and bottom of salmon fillets. Heat a grill pan on top of stove. Place salmon fillets in pan over medium heat, cook for 5 minutes per side, for medium in center. Set aside.


Combine the arugula leaves, fennel, orange slices and blue cheese in salad bowl. In a small bowl, stir the vinegar, juice and zest of orange, fennel seeds, salt and pepper. Whish in the olive oil. Test for seasoning. Drizzle 1/2 the dressing over salad, toss gently. Place on a serving plate, top with grilled salmon fillets and top with remaining dressing. Garnish with fresh dill sprigs, lemon or orange slices, if desired. Serves 4.