Grilled Salmon with Citrus Fennel Salad
Elevate your dining experience with this Grilled Salmon with Citrus Fennel Salad. This refreshing dish beautifully balances the rich flavors of tender salmon with the bright zestiness of citrus and the crisp texture of fresh fennel. Garnished with toasted almonds for added crunch, this salad can be enjoyed warm straight off the grill or chilled for a more refreshing platter. Perfect as a light main course or as an elegant starter, it brings a burst of flavor and nutrition to any meal. Impress your guests with a dish that’s as visually stunning as it is delicious, inspired by a classic recipe from Food and Drink Magazine.
4
Servings
455
Calories
14
Ingredients
Ingredients
Lime
1/2 (zested and juiced)
Lemon
1/2 (zested and juiced)
Orange
1/2 (zested and juiced)
Salmon fillets
4 (6 - 7 ounces each) (skinless)
Butter
1 tablespoon (melted)
Granulated sugar
1 1/2 teaspoons
Garlic
1 small clove (minced)
Salt
1/4 teaspoon
Black pepper
3 grindings (freshly ground)
Olive oil
1/4 cup
Oranges
2 (peeled and sectioned)
Fresh fennel bulb
1 large (sliced thin)
Baby greens or romaine lettuce
4 cups (washed and dried)
Slivered almonds
1/2 cup (toasted)
Instructions
1
Begin by zesting the lime, lemon, and orange using a microplane or grater. Combine all the zests in a small bowl and set aside. Then, juice the fruits and mix the juices in a separate bowl; set them aside as well.
2
For the salmon, preheat your barbecue or grill to medium-hot. Brush the top side of each salmon fillet with melted butter. Place the salmon on the grill, buttered side down, and cook for 4 to 5 minutes until grill marks appear. Carefully flip the fillets and grill for another 4 to 5 minutes, or until they reach your desired doneness: slightly translucent in the center for medium, or completely opaque for well-done.
3
Once the salmon is grilled, sprinkle each fillet with a pinch of the reserved citrus zest. If you plan to serve the fish cold, immediately cover and refrigerate for up to a day.
4
To prepare the salad, take the reserved citrus juices and combine them with sugar, minced garlic, salt, and freshly ground black pepper. Whisk in the olive oil to create a smooth dressing and set aside.
5
Next, prepare the oranges by removing the rind and cutting them into sections. For the fennel, detach the green fronds, reserving a few for garnish. Finely chop some of the feathery fronds and set them aside. Cut the fennel bulb in half and core it. Using a mandolin or the fine blade of a food processor, slice the fennel crosswise into thin slaw-like pieces, yielding about 4 to 5 cups.
6
In a large bowl, combine the sliced fennel and orange sections, tossing them gently with the dressing. If you’re preparing this salad ahead of time, keep the fennel mixture and dressing covered separately in the refrigerator until you’re ready to serve.
7
To serve, line each plate with a bed of baby greens or romaine lettuce. Top the greens with the fennel and orange salad mixture. Place the grilled salmon on top and sprinkle with toasted slivered almonds and the reserved fennel fronds for a beautiful finishing touch.
Nutrition Information
31.5g
Fat
17g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Salmon with Citrus Fennel Salad?
It is a refreshing dish that balances the rich flavors of tender salmon with bright citrus zest and the crisp texture of fresh fennel.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What are the main ingredients for the salad?
The salad consists of fresh fennel bulb, orange sections, baby greens or romaine lettuce, and toasted slivered almonds.
How long should the salmon be grilled?
The salmon should be grilled for 4 to 5 minutes per side over medium-hot heat.
Can I serve the salmon cold?
Yes, the salmon can be served warm off the grill or chilled in the refrigerator for up to one day.
How do I know when the salmon is done?
The salmon is medium when it is slightly translucent in the center and well-done when it is completely opaque.
What citrus fruits are used in this recipe?
This recipe uses lime, lemon, and oranges for both zest and juice.
How is the dressing made?
The dressing is made by whisking together reserved citrus juices, sugar, minced garlic, salt, black pepper, and olive oil.
How should the fennel bulb be prepared?
The fennel bulb should be cored and sliced crosswise into thin, slaw-like pieces using a mandolin or food processor.
What provides the crunch in this dish?
Toasted slivered almonds and fresh sliced fennel provide the crunch.
Is there any garlic in the recipe?
Yes, the dressing contains one small minced clove of garlic.
What is the calorie count per serving?
Each serving contains approximately 455 calories.
How much protein is in one serving?
One serving provides 37.5 grams of protein.
How much fat is in this dish?
Each serving contains 31.5 grams of fat.
How many carbohydrates are in the recipe?
There are 17 grams of carbohydrates per serving.
Should the salmon fillets have skin?
The recipe calls for 4 skinless salmon fillets, each weighing between 6 to 7 ounces.
What should I use to brush the salmon before grilling?
The top side of each salmon fillet should be brushed with one tablespoon of melted butter.
Can I prepare the salad ahead of time?
Yes, you can prepare the fennel and orange mixture and the dressing ahead of time, but keep them covered separately in the refrigerator.
What type of lettuce is recommended?
The recipe suggests using either baby greens or romaine lettuce.
How much fennel is needed?
You will need one large fresh fennel bulb, which yields about 4 to 5 cups once sliced.
What do I do with the fennel fronds?
Reserved feathery fennel fronds should be finely chopped and used as a garnish for the finished dish.
How much olive oil is used?
The recipe uses 1/4 cup of olive oil for the salad dressing.
Is there any sugar in the dressing?
Yes, 1 1/2 teaspoons of granulated sugar are added to the dressing.
What is the first step in the instructions?
The first step is to zest and juice the lime, lemon, and orange, keeping the zests and juices in separate bowls.
When should the citrus zest be added to the salmon?
Sprinkle each fillet with a pinch of the reserved citrus zest once the salmon has finished grilling.
What is the source of inspiration for this recipe?
This dish is inspired by a classic recipe from Food and Drink Magazine.
How should the oranges be prepared for the salad?
The oranges should have their rinds removed and then be cut into sections.
What is the recommended grill temperature?
The barbecue or grill should be preheated to medium-hot.
How much salt and pepper is required?
The recipe uses 1/4 teaspoon of salt and 3 grindings of fresh black pepper.
What is the total number of ingredients used?
There are 14 distinct ingredients required to make this dish.