Fennel-Marinated Salmon

Recipe Ingredients

2 tablespoons	30ml	Fennel bulbs with tops intact (large)
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper, freshly ground
4		Salmon steaks or skinless fillets
		(1-inch thick, about 6 to 8 ounces each)
1/2		Lemon Butter Log - optional, see * Note

Recipe Instructions

* Note: See the "Lemon Butter Log" recipe which is included in this collection.

Chop enough of the feathery fennel tops to measure about 1/4 cup. In a small bowl whisk together the chopped fennel, 1/4 cup of the oil, the lemon juice, salt, and pepper. Arrange the fish in a single layer in a shallow glass or porcelain dish or enameled baking pan. Pour the fennel mixture evenly over the fish and turn the fish to coat both sides. Cover and refrigerate for 30 minutes to 1 hour, turning once.

Trim and discard the remaining fennel tops and cut each bulb in half lengthwise. Cook the fennel bulbs in boiling salted water until just tender when pierced, 7 to 10 minutes. Drain well; set aside.

Prepare a fire in a grill. Position the oiled grill rack 4 to 6 inches above the fire. Remove the fish from the marinade; reserve the marinade. Arrange the fish and fennel bulbs on the rack. Grill for about 10 minutes; the fish is done when it has turned from translucent to opaque throughout. During cooking turn the fish once or twice, brushing it lightly with the reserved marinade; turn the fennel four or five times, brushing it lightly with the remaining 1/4 cup oil.

Remove the fish and fennel to a warmed platter and, if you wish, top each piece of fish with a pat of the Lemon Butter Log. This recipe serves 4.

Source:
Williams-Sonoma Kitchen Library, GRILLING by John Phillip Carroll (c) 1992 - Time-Life Books, Richmond, VA - 108 pages - $17.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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