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Grilled wild salmon with fennel slaw

Time 30 minutes
Yields Serves 8
Grilled wild salmon with fennel slaw
(Los Angeles Times)
1

To prepare the fennel, cut off the stalks, reserving enough fronds to make 1 tablespoon when chopped. Cut the bulbs in quarters lengthwise, exposing the triangular core at the base. Cut out the core. Using a mandoline or sharp knife, shave the fennel very thin into a large bowl and reserve. Chop the reserved fronds.

2

In a small jar with a tightly fitting lid, combine the mustard, lemon juice, vinegar, olive oil, one-half teaspoon salt, chives and the chopped fennel fronds. Shake well to mix and reserve.

3

When almost ready to serve, season the flesh side of the salmon fillets with plenty of salt and a couple of grindings of pepper. Brush the grill and the skin side of the salmon lightly with oil. Grill skin side down over a medium-hot fire until you see the cooked color turn about one-third of the way up each fillet, 5 to 7 minutes. Lightly brush the flesh side with oil and carefully turn the fillets. Grill 3 to 5 minutes more on the flesh side.

4

While the salmon is cooking, vigorously shake the dressing again to combine the ingredients and pour about two-thirds of it over the shaved fennel. Toss well; the dressing should just lightly nap the fennel. Add more dressing if necessary and transfer the slaw to a serving bowl.

5

Carefully transfer the salmon from the grill to a platter and serve.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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