Serves 4
Lemon Butter
5 oz. butter
1 tsp. finely grated lemon peel
1 tsp. freshly squeezed lemon juice
½ small crushed clove garlic
Warm Salad
1 pound green and yellow squash, sliced
2 T. grape seed oil
3 oz. sliced almonds
9 oz. fennel bulb, cut into thin strips
¾ tsp. salt
Freshly ground pepper
7 oz. spinach leaves, coarsely shredded
2 lemons, in wedges
Grilled Salmon
1 fresh salmon fillet with skin on, (approx. 2½ pounds)
1 ½ tsp. finely grated lemon peel
¼ tsp. salt
Directions
Stir butter with remaining ingredients. Refrigerate for at least 1 hour.
Quarter the squash slices. Heat oil in a frying pan over a moderate heat. Fry almonds for approx. 2 min. Turn heat to high and add squash and fennel. Fry vegetables for approx. 5 min. and sprinkle with salt and pepper. Cool slightly.
Remove any bones from the salmon fillet. Sprinkle the fish with lemon peel, salt and pepper. Place the salmon fillet, fish side down, on a baking tray or a rack in the roasting pan. Grill the salmon for approx. 10 min. on both sides. Before the warm salmon is placed on the salad, dot pats of the lemon butter on top.
Note: The salmon can be grilled on a barbecue, approx. 10 min. on both sides.
Note: The fillets can be placed on planks, skin side down. They are then placed on the barbecue. They are not turned.
To Serve
Arrange spinach leaves on a serving dish and top with warm vegetables and lemon wedges. Lay the slices of salmon fillet on top of the salad and warm vegetables. The salad can be served cold, if desired.