This recipe for Fennel Crusted Sockeye with Grilled Salad is quick and easy, but the meal is a showcase of sophisticated flavors.
4 Sena Sea 6oz Salmon portions, thawed
1 Red onion, sliced
1 Fennel bulb, cored and sliced
1 Tablespoon olive oil
1 Tablespoon dried fennel
1 teaspoon salt
1/2 teaspoon black peppercorns
1/4 cup plain yogurt
1 teaspoon dijon mustard
1/2 teaspoon honey
Pinch of cayenne
Salt to taste
Grind fennel, salt and pepper together in a spice grinder or with a mortar and pestle.
Coat sliced red onions and sliced fennel with 1T olive oil, and 1t fennel salt.
Coat salmon portions with the remaining fennel salt.
Mix sauce together and set aside.
Preheat a grill to medium-high heat.
Grill veggies and move off to side of grill.
Place fish (flesh down) and grill without moving for about 3 minutes.
Turn fish with a metal spatula and cook for about 3 more minutes or until firm and opaque throughout.
Remove fish from grill.
Serve with with sauce over salmon, and salad on the side.