Grilled Sockeye Salmon with Fennel Two Ways Recipe

Name: Grilled Sockeye Salmon with Fennel Two Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dried fennel seeds; 1 teaspoon salt; 1/2 teaspoon black peppercorns; 1 large fennel bulb, stems removed, cut into thin wedges, small frond pieces reserved for garnish; 1 red onion, cut into thick slices; 1 tablespoon extra virgin olive oil; 1/4 cup plain Greek-style yogurt; 1 teaspoon Dijon mustard; Pinch of cayenne; 1/2 teaspoon honey; Salt; 4 cups salad greens (mixture of arugula, frisee, mizuna etc.); 1 pound sockeye salmon fillet, skin on, cut into 4 equal portions; Vegetable oil, for oiling the grill

Servings: persons

1 tablespoon dried fennel seeds
1 teaspoon salt
1/2 teaspoon black peppercorns
1 large fennel bulb, stems removed, cut into thin wedges, small frond pieces reserved for garnish
1 red onion, cut into thick slices
1 tablespoon extra virgin olive oil
1/4 cup plain Greek-style yogurt
1 teaspoon Dijon mustard
Pinch of cayenne
1/2 teaspoon honey
Salt
4 cups salad greens (mixture of arugula, frisee, mizuna etc.)
1 pound sockeye salmon fillet, skin on, cut into 4 equal portions
Vegetable oil, for oiling the grill

1
To prepare the fennel salt, grind the fennel seeds, salt, and peppercorns together in a spice grinder.
2
Reserve.
3
To prepare the vegetables, in a medium bowl, toss the fennel and onion with the olive oil and 1 teaspoon of the fennel salt.
4
To prepare the salad, in a small bowl combine the yogurt, mustard, cayenne, and honey.
5
Season to taste with salt.
6
Right before serving, lightly coat the greens with 2 tablespoons of the dressing.
7
Reserve the rest to use as a sauce for the salmon.
8
To prepare the salmon, remove the pin bones (see Notes).
9
Coat the salmon pieces on all sides with the remaining fennel salt and set them aside on a plate in the refrigerator.
10
Preheat an outdoor gas grill or indoor grill pan to high heat.
11
Oil the grill rack with vegetable oil.
12
Grill the fennel wedges and onion slices for 6 to 8 minutes, or until crisp-tender.
13
Grill the salmon, skin side up, until the grill marks are clearly visible.
14
Sockeye is usually fairly thin, so a 1/2-inch thick piece should cook for 2 to 3 minutes per side.
15
This is a great dish to serve family-style on a large platter.
16
Place the salad in the middle of the platter and top with the salmon.
17
Scatter the vegetables all around the platter.
18
Garnish with small fennel fronds.
19
Serve with the reserved sauce on the side.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon dried fennel seeds, 1 teaspoon salt, 1/2 teaspoon black peppercorns, 1 large fennel bulb, stems removed, cut into thin wedges, small frond pieces reserved for garnish, and more.

Yes, Grilled Sockeye Salmon with Fennel Two Ways falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Sockeye Salmon with Fennel Two Ways

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