On a recent visit to my neighborhood fishmonger, I couldn’t help but be in awe of the beautiful slabs of fresh, wild-caught Alaskan Sockeye Salmon which are currently in season in mid-late July. Planning to grill the fish and serve a total of four dinner guests, I opted for a beautiful filet which weighed in at 24 ounces (1 1/2 pounds), for six ounce servings. Being that I was already in the mood for braised fennel as a side, I decided to keep this meal “Sicilian-themed” and coat the salmon with a mixture of evoo, sea salt, coarsely ground black pepper, fennel seeds, orange juice, and orange zest.
Grilled Wild Salmon Recipe with Fennel & Orange
(Serves 4)
four 6-ounce wild salmon filets (can be Atlantic or Pacific- just opt for wild and the freshest/best available). Getting to know your local fishmonger or fish market is a big plus–as in Italy, they tend to treat their regulars well and will know what you like and encourage you to try something really fresh, local, or seasonal that you might not otherwise find.
olive oil (to brush the grill and both sides of the fish)
juice and zest of 1 orange
sea salt and coarsely ground black pepper to taste
2 tablespoons fennel seeds
2 cups fresh fennel fronds (optional- as a garnish)
Orange slice as a garnish
lemon slices as a garnish
Pre-heat grill to high heat. Clean and brush the grates with olive oil and allow to heat up. Meanwhile, brush both sides of the fish with olive oil, then coat with salt and pepper, splash of orange juice, orange zest, and lastly add the fennel seeds to coat the top side.
Place the fish on the hot grill skin-side down, and allow to grill for several minutes. Flip over and finish on the presentation side a minute or two, depending on how cooked you want your salmon. I tend to like mine medium rare, the fish should still be slightly soft to the touch.
Plate on a large platter if one piece and portion out at the table, or if you have individually-cut filets, plate and serve immediately.
Note: I also like this dish with a simple salad of curly red leaf lettuce, sliced fennel, orange and grapefruit segments, and avocado– served with a squeeze of lemon, a drizzle of olive oil, and some sea salt. It is tangy and perfect for summer!
Buon’ Appetito!!! Enjoy!
Recipe and images © Fred Bollaci Enterprises, 2015
