Grilled Salmon Marinated in Lemon and Rosemary with a Roasted Fennel and Orange Salad
By Chef Shane Moore of the Spenard Roadhouse, Anchorage
3 6-oz sockeye salmon fillets, skin removed
1 cup olive oil
4 tbsp rosemary, finely chopped
Zest of 2 lemons, finely chopped
2 lemons, chopped with skins removed
Combine last four ingredients in a zippered plastic bag and shake well. Add salmon fillets and 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 and Orange Salad
1 bulb fennel
2 navel oranges
1/2 tsp cilantro, coarsely chopped
1/2 tsp mint, coarsely chopped
1/2 cup baby arugula
salt and pepper
While salmon is marinating, remove fennel stem and fronds. Reserve some fronds for garnish. Peel away layers of fennel bulb and cut into 1/4-inch slices. Gently toss fennel in oil, salt and pepper. Roast at 350ºF 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, and arugula. Drizzle with olive oil, season with salt and pepper to taste. Garnish with fennel fronds.
Mound about a cup of the salad, then place the roasted salmon fillet slightly on top of the salad.