Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 353 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 94 milligrams
- Sodium
- 282 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 11 grams
- Protein
- 38 grams
- Sugar
- 4 grams
- Total: 25 min
- Active: 25 min
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
- 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.