Salmon on Fennel Salad

Salmon

• 1/2 lime
• 1/2 lemon
• 1/2 orange
• 4 (6-7 ounce)  skinless salmon fillets
• 1 tablespoon butter, melted

Salad

• 1 1/2 teaspoons granulated sugar
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• black peppercorns (3 grindings)
• 1/4 cup olive oil
• 2 orange
• 1 large fresh fennel bulb
• 4 cups baby greens or romaine lettuce
• 1/2 cup slivered almond, toasted

Directions

1. 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.

2. 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.

3. 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.

4. 4

   To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside.

5. 5

   Cut rind off oranges; section.

6. 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).

7. 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.).

8. 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.