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Grilled Salmon with Fennel and
Citrus Vinaigrette
Salmon, a fairly mild-flavored fish that's firm in
texture, is an excellent choice as the anchor for
this interestingly spiced filling.
1 pound salmon filets
Marinade and Dressing
1 tablespoon orange zest (the zest from 1 orange)
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground coriander
1 tablespoon sour cream
1 teaspoon Dijon-style mustard
1/4 cup (1 3/4 ounces) vegetable oil
3 tablespoons mint, freshly chopped
Salad
1/2 cup sliced scallions (2 ounces, 1 bunch)
3 cups shredded Savoy cabbage (6 ounces, 1/2 medium)
2 cups fennel, thinly sliced (6 1/2 ounces, 1 medium
bulb)
1 cup red pepper, sliced (4 ounces, 1/2 large)
Marinade: Whisk all of the ingredients together.
Brush about 2 tablespoons over the salmon, reserving
the rest for the salad. Grill or sauté the salmon
till it's cooked through. Allow it to cool, then
remove the skin, and cut or flake it into 1/2-inch
pieces.
Salad: Toss the vegetables with the reserved
dressing, then add the salmon. Refrigerate until
ready to serve. Yield: 2 pounds salad, enough to
fill 12 to 14 wraps or tortillas.
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