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1
Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.
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2
To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done.
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3
Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.
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4
To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside.
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5
Cut rind off oranges; section.
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6
Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandolin or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L).
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7
Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.).
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8
Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.
