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Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
Four 180g skin-on salmon fillets
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 small heads Endive lettuce, halved lengthwise
Freshly squeezed lemon juice
1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds
1/2 small red onion, thinly sliced on a mandolin
1 navel orange, peeled, pith removed and cut into segments

1. Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.

2. Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.

3. Meanwhile, brush the endive lettuce with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the lettuce cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.

4. In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.

5. To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

Recipe courtesy of Katie Lee

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