For ➍400 g salmon, with skin*
2 medium fennel bulbs, with stalks & fronds
100 g (or 1 can) cannellini beans**
salt & black pepper
garlic powder
olive oil
juice of 2 lemons
(rice wine) vinegar
Cut stalks off fennel, reserving the fronds. Cut the bulbs in half.
Coat the fennel with olive oil and season with salt, pepper and garlic powder.
Do the same with the salmon. Squeeze the juice of half a lemon over the seasoned salmon.
Grill the fennel and the salmon on a preheated grill, brushing occasionally with olive oil.
After everything has been turned once or twice, squeeze the juice of 1 lemon over everything. Continue cooking until fennel is slightly soft and has dark grill marks, and salmon is cooked through.***
Let everything cool a bit, before slicing fennel into pretty thin strips, and flaking the salmon off the skin.
Place into a bowl together. Add rinsed beans. Dress with olive oil, lemon juice and a bit of vinegar, and season with salt, pepper and white pepper. Toss gently.
Serve with crusty bread.****
*With skin, it's easier to grill the fish.
**Or other white beans. When using dried beans, cook them separately. (Use 40 g dried beans, they will double in size when cooked). You could use cooked green beans. Or leave the beans out.
***Salmon steaks of 2.5 cm thick would need 5 m for each side on medum, when the grill is hot enough to scar the flesh. Sliced fennel of 2.5 cm thick would need 5 m to grill, then 5 m to become sweet. A trick is to microwave the fish, about 1 m per 100 g, stop before completion, then grill the fish for 2 m each side.
****Or put it away and eat it cold the next day.
Read a similar recipe: seared salmon with fennel salad.
