• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D
MineralsNatrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 large fennel bulbs with tops intact

  3. 1/2 cup olive oil

  4. 3 tablespoons fresh lemon juice

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon black pepper -- freshly ground

  7. 4 salmon steaks or skinless fillets

  8. 1-inch thick -- about 6 to 8 ounces

  9. 1/2 lemon butter log -- optional, see

  10. -- note

Instructions Jump to Ingredients ↑

  1. * Note: See the "Lemon Butter Log" recipe which is included in this collection.

  2. Chop enough of the feathery fennel tops to measure about 1/4 cup. In a small bowl whisk together the chopped fennel, 1/4 cup of the oil, the lemon juice, salt, and pepper. Arrange the fish in a single layer in a shallow glass or porcelain dish or enameled baking pan. Pour the fennel mixture evenly over the fish and turn the fish to coat both sides. Cover and refrigerate for 30 minutes to 1 hour, turning once.

  3. Trim and discard the remaining fennel tops and cut each bulb in half lengthwise. Cook the fennel bulbs in boiling salted water until just tender when pierced, 7 to 10 minutes. Drain well; set aside.

  4. Prepare a fire in a grill. Position the oiled grill rack 4 to 6 inches above the fire. Remove the fish from the marinade; reserve the marinade. Arrange the fish and fennel bulbs on the rack. Grill for about 10 minutes; the fish is done when it has turned from translucent to opaque throughout. During cooking turn the fish once or twice, brushing it lightly with the reserved marinade; turn the fennel four or five times, brushing it lightly with the remaining 1/4 cup oil.

  5. Remove the fish and fennel to a warmed platter and, if you wish, top each piece of fish with a pat of the Lemon Butter Log. Comments: If you can't locate fennel, use chopped fresh dill or cilantro in place of the fennel tops and serve the fish with grilled Belgian endive (first blanched for a minute) or sautéed cucumbers.

  6. Recipe Source: Williams-Sonoma Kitchen Library, GRILLING by John Phillip Carrol


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