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Orange-Herb Salmon

Source of Recipe


The Seattle Post-Intelligencer






List of Ingredients



• 2 small bulbs fennel, thinly sliced
  
• Four 6-ounce salmon fillets
  
• Salt and pepper
  
• Zest and juice of 1 orange
  
• 1 tsp crushed red pepper (or to taste)
  
• 1 Tbsp fennel seeds, crushed (crush seeds in a plastic bag using an unopened can)
  
• 2 Tbsp butter
  






Instructions



1. Spray four 12x12-inch squares of aluminum foil with olive oil spray. Place one-quarter of the sliced fennel on each, topped with a salmon fillet.
   
   
2. Sprinkle fish with salt, pepper, zest, juice, red pepper and fennel seeds. Dot each fillet with butter and bring the side of the foil up around the fish and fold over to seal the packet tightly.
   
   
3. Cook on a grill over hot coals for approximately 25 minutes, until fish is just cooked through and fennel is tender.
   
   Serves 4