Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

Name: Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 small heads escarole, halved lengthwise; 1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds; 4 servings Kosher salt and freshly ground black pepper; 4 servings Freshly squeezed lemon juice; 1 navel orange, peeled, pith removed and cut into segments; 4 servings Extra-virgin olive oil; 1 smalls red onion, thinly sliced on a mandolin; 680 grams skin-on salmon filets

You can never have too many main course recipes, so give Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole a try. This recipe serves 4. One portion of this dish contains approximately 38g of protein, 25g of fat, and a total of 448 calories. This recipe covers 50% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. It will be a hit at your The Fourth Of July event. Head to the store and pick up olive oil, bulb fennel, onion, and a few other things to make it today. To use up the navel orange you could follow this main course with the Orange Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Watch how to make this recipe.

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

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Equipment you will use

Grill

Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Escarole

Cooler

Equipment you will use

Grill

Remove from the heat, season with a squeeze of lemon juice; reserve.

Ingredients you will need

Lemon Juice

In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined.

Ingredients you will need

Orange Slices

Fennel

Onion

Equipment you will use

Bowl

Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

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.

Ingredients you will need

Salmon Fillets

Escarole

Fennel

Equipment

Grill

Bowl

Ingredients

Servings:

2small heads

escarole, halved lengthwise 1small

bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds 4servings

Kosher salt and freshly ground black pepper 4servings

Freshly squeezed lemon juice 1

navel orange, peeled, pith removed and cut into segments 4servings

Extra-virgin olive oil 1smalls

red onion, thinly sliced on a mandolin 680grams

skin-on salmon filets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.