grilled Salmon with Roasted Fennel & Tomatoes
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Ingredients
- 2 sm. fennel bulbs, quartered & cored
- 1/4 C + 1T olive oil
- Salt & pepper
- 4 thyme sprigs
- 4 large plum tomatoes, halved lengthwise
- 2 T lemon juice
- 1/8 t ground coriander
- 4 salmon fillets
Details
Servings 4
Preparation
Step 1
Preheat oven to 375. On rimmed baking sheet, toss fennel with 2 T oil & season with salt & pepper. Scatter thyme sprigs over fennel, cover with foil & bake 15 min. Season tomatoes with salt & pepper & add to baking sheet, cut side down. Bake 15 min. Transfer fennel & tomatoes to platter & pour roasting juices on top; discard thyme sprigs.
Light grill. In small bowl, combine lemon juice, 2T oil & coriander; season with salt & pepper.
Coat salmon fillets with remaining 1T oil & season with salt & pepper. Grill over med-hot fire til lightly charred & just cooked, @ 4 min per side. Serve with roasted fennel & tomaotes & pass lemon dressing at table.
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