Salmon with Fennel and Olive Salad

by Jamie Purviance
from Weber’s Way to Grill
(Sunset, 2009)
Serves: 4

Prepare the salmon steaks by finding any pin bones and removing them with needle-nose pliers. Trim off any thin, dangling flaps of flesh. Starting at the top of the steak, cut alongside the bone. Continue to cut all along the bone and rib sections. Cut along the other side of the bone too. The goal is to isolate the bones only, without cutting away much of the flesh. Cut the bones free near the top, leaving just a little bit of bone attached to hold the flesh together. Bring the sides together and secure the ends with a shortened bamboo skewer.—Jamie Purviance

Way to grill: direct high heat  (450°F to 550°F/230°C to 290°C)
Grilling time: 8 to 11 minutes
Special equipment: 8 bamboo skewers, soaked in water for at least 30 minutes

convert Ingredients
For the salad
1 medium fennel bulb
1/2 cup green olives with pimentos, quartered
3 scallions, white and light green parts, finely chopped
2 tablespoons chopped fennel fronds
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

4 salmon steaks or fillets, each 6 to 8 ounces and 1 to 1½ inches thick
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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Method
1. If the fennel stalks have the fronds attached, trim off the fronds and chop enough to make 2 tablespoons; set aside. Cut off the thick stalks above the bulb and save the stalks for another use. Leave the root end attached to hold the bulb together. Cut the fennel bulb in half. Fill a small saucepan with water. Lightly salt the water and bring to a boil over medium-high heat. Reduce the heat to medium and gently simmer the fennel bulb for 3 minutes. Remove from the water and plunge into an ice bath to rapidly cool it. Remove the bulb from the ice bath, trim off the root end, and thinly slice.

2. In a medium bowl combine the salad ingredients. Toss to coat and set aside to let the flavors marinate while you grill the salmon.

3. Prepare the grill for direct cooking over high heat.

4.  Brush the salmon with the oil and season with the salt and pepper. Brush the cooking grates clean. Grill the salmon over direct high heat, with the lid closed as much as possible, until you can lift the steaks off the grate with tongs without sticking, 6 to 8 minutes. Turn and cook to your desired doneness, 2 to 3 minutes for medium. If using fillets, to easily remove the skin, just slip a spatula between the skin and the flesh, and lift the salmon flesh from the grill. Transfer the salmon to plates and top with the salad.

©2008 Weber-Stephen Products Co. All rights reserved.
Used with permission.© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.