Grilled Salmon Marinated in Lemon and Rosemary With a Roasted Fennel and Orange Salad
By Chef Shane Moore at the Spenard Roadhouse, Anchorage
Salmon Marinade
3 each 6 ounce sockeye salmon filets, skin removed
1 cup olive oil
4 tbsps. rosemary, finely chopped
the zest of 2 lemons, finely chopped
2 lemons–chopped with skins removed
Combine last four ingredients in a zippered plastic bag & shake well. Add salmon filets & marinate for 1 hour. Remove from marinade. Season both sides of salmon. Grill salmon for 2 minutes, rotate and grill for an additional 2 minutes. Flip salmon and grill for 3 minutes.
Roasted Fennel & Orange Salad
1 bulb fennel
2 navel oranges
½ tsp. cilantro, coarsely chopped
½ tsp. mint, coarsely chopped
½ cup baby arugula
salt & pepper
While salmon is marinating, remove fennel stem & fronds. Reserve some fronds for garnish. Peel away layers of fennel bulb and cut into ¼-inch slices. Gently toss fennel in oil, salt & pepper. Roast at 350°F until golden brown, about 15 minutes. Set aside to cool.
Using a sharp knife, cut ends off of orange. Remove orange peel and pith. Segment orange by cutting between the membranes.
Mix the orange segments, fennel, cilantro, mint & arugula. Drizzle with olive oil, season with salt & pepper to taste. Garnish with fennel fronds.
Presentation
Use about a cup of the salad, then place the roasted salmon filet slightly on top of the salad.
1049 West Northern Lights Blvd.
Anchorage, AK 99503
907-770-7623
Grilled Salmon Marinated in Lemon and Rosemary With a Roasted Fennel and Orange Salad
