Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

1. 1

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

2. 2

   Brush both sides of the salmon with olive oil and sprinkle with salt and pepper.

3. 3

   Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed.

4. 4

   Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.

5. 5

   Meanwhile, brush the escarole with olive oil and season with salt and pepper.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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

10. 10

    To serve, divide the grilled escarole among 4 plates.

11. 11

    Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.