This recipe from Real Simple is one of my favorites. The roasted lemon makes the dish bright and the fennel gives it depth. If you want to add more flavor (and a reason to heat up the grill) leave the skin on the salmon fillets and grill (skin side down) on cedar planks, over medium heat. Roast the fennel, lemon and garlic in the oven as the recipe calls for. Let salmon cool slightly before serving to bring out the flavors.
INGREDIENTS
- 2 bulbs fennel, thinly sliced
- 2 lemons, halved crosswise
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil
- Salt and black pepper
- 6 oz pieces of skinless salmon fillet (1 fillet for each person)
- 1 teaspoon honey
- 1 teaspoon chopped fresh rosemary
- Enough greens for the salad, washed and torn (try spring mix, butter lettuce, green lettuce, red lettuce or romaine)
DIRECTIONS
STEP 1
Heat oven to 400° degrees. Toss to mix the fennel, lemons, garlic, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Place in a roasting pan or sheet with lemons cut side down.
Roast until the fennel begins to soften, 6 to 8 minutes.
STEP 2
Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes.
(Or this is where you can grill on cedar planks instead of the oven. Just keep roasting the other ingredients and check them after 10 minutes.)
STEP 3
Squeeze the garlic out of the skins into a bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, remaining 2 tablespoons of oil, and 1/4 teaspoon salt.
STEP 4
Divide the greens among plates, top with the salmon and fennel, and drizzle with the dressing.
Ikat placemats from World Market.