Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

4.9(8)

by Katie Lee Biegel·published 2015-10-22

Main Dish

Servings

4 servings

Total time

—

Calories / serving

353 kcal

Ingredients (9)

serves

Four 6-ounce skin-on salmon filets
Extra-virgin olive oilolive-oil
Kosher salt and freshly ground black peppersalt-and-pepper
Kosher salt and freshly ground black peppersalt-and-pepper
2 small heads escarole, halved lengthwise
Freshly squeezed lemon juice
1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon frondsfennel
1/2 small red onion, thinly sliced on a mandolinred-onion
1 navel orange, peeled, pith removed and cut into segmentsorange

Instructions (5 steps)

01Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
02Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
03Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.