Grilled salmon and polenta with fennel salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 18 G., saturated fats 3 G., proteins 37 G., carbohydrates 22 G., fiber 4 G., cholesterol 95 mg, sodium 450 mg, sugar 1 G.

Fennel is a popular ingredient in Italian cuisine. This recipe utilizes every part of it: the seeds for sprinkling the fish, the root, and the greens for a juicy salad. Be careful not to overcook the salmon on the grill, as this will ensure it's tender and juicy. Grill some polenta slices as a side dish. Serve with a fennel salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 lemons (squeeze one, cut the other two in half)
1 teaspoon Dijon mustard
2 tbsp extra-virgin olive oil + extra for greasing
2 cups grape or cherry tomatoes, halved
1 fennel root, greens trimmed, cored and thinly sliced + 1/4 cup chopped parsley
4 skinless salmon fillets, 170g each (center part), preferably wild
1 teaspoon ground fennel seeds
1 package (400 g) of prepared polenta, cut into 8 circles
1 cup torn fresh basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, polenta, grape tomatoes, cherry tomatoes, basil, lemon, fennel leaves

Cooking the dish according to the recipe:

In a large bowl, combine the lemon juice and mustard. Gradually whisk in the olive oil until the dressing is smooth. Add the tomatoes and chopped fennel root and toss. Season with salt and pepper to taste; set aside.
Preheat the grill to medium-high heat and brush the grates with olive oil. Season the salmon on both sides with fennel seeds, salt, and black pepper. Brush the polenta circles with olive oil. Grill the salmon and polenta until grill marks appear and the salmon is barely cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves, cut-side down, until grill marks appear, about 3 minutes.