Name: Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Four 6-ounce skin-on salmon filets; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 small heads escarole, halved lengthwise; Freshly squeezed lemon juice; 1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds; 1/2 small red onion, thinly sliced on a mandolin; 1 navel orange, peeled, pith removed and cut into segments

Directions

Watch how to make this recipe.

Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
Meanwhile, brush the escarole with olive oil and season with salt and pepper. 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. Remove from the heat, season with a squeeze of lemon juice; reserve.
In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

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