Grilled Salmon with Arugula
A passage of springtime in Tuscany, Umbria, Emilia-Romagna, Piedmont and other regions, wild fennel is celebrated by using it to flavor meats, poultry, pasta sauces and fish. Wild fennel grows in the fields and along sand dunes in Italy. Easy to identify, its tall tender stalks sprout delicate fronds, and often do not have a very large bulb base. Since fresh wild fennel is not available readily, many people let the plants mature and harvest the seeds. In the photo, salmon marinates in extra-virgin olive oil and wild fennel seeds purchased in the Italian outdoor market.
Tagliare means to cut or slice, and in its past tense, tagliata or sliced, often refers to grilled steak, first sliced, then presented with salad. Try this idea with fresh salmon or your favorite firm-fleshed fish, and enhance it with fennel. Serve with grilled onions and yellow peppers, some arugula and drizzle with aged balsamic vinegar - it is delicious!
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1 1/2
pounds fresh salmon filet (6 ounces per person)
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extra-virgin olive oil
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fennel seeds, lightly crushed
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yellow onions, thinly sliced
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yellow peppers, thinly sliced
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arugula
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sea salt to taste
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extra-virgin olive oil
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balsamic vinegar (aged 10-12 years)
2. Heat a grill pan or an outdoor grill, and cook the onions and yellow peppers then transfer to serving plates. Grill the salmon for 30-60 seconds on each side. Using a spatula, carefully transfer to serving plates.
3. Under cold running water, rinse the arugula well, drain and gently pat almost dry. Sprinkle with sea salt, then drizzle with olive oil and toss with tongs. Arrange on serving plates, and offer aged traditional balsamic vinegar at table side. Balsamic vinegar marries so well with onions, yellow peppers, arugula and salmon - enjoy.
