Crisp Grilled Salmon With Fennel Olive Relish Food

CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH

Steps:

• Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper. Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.

FENNEL-OLIVE RELISH

Steps:

• Combine first seven ingredients in a bowl. Season with salt.

GRILLED BRINED SALMON AND EGGPLANT WITH FENNEL CUCUMBER RELISH

Steps:

• Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.
• Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed). Marinate eggplant at room temperature 30 minutes. (Do not brine salmon or eggplant longer than indicated or they will be too salty.)
• Prepare charcoal or gas grill for cooking.
• Remove salmon from brine and pat dry, discarding brine. Remove eggplant from brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to taste in a bowl.
• When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total. Transfer to a platter with tongs and keep warm, covered.
• When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.
• Serve salmon over eggplant.

GRILLED FOIL-PACKET FENNEL SALMON

Steps:

• Heat a grill pan over medium heat until hot.
• Put each salmon fillet on a separate piece of foil large enough to fold over and seal. Drizzle the salmon with olive oil and season with the salt and pepper. Add about 2 tablespoons of lemon juice to each fillet. Top the salmon with the tomatoes, zucchini, potatoes and onion. Season the vegetables with salt and pepper. Wrap up the salmon and vegetables tightly in the foil packets.
• Grill the packets until the salmon is cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with fennel fronds.

GRILLED SALMON WITH CORN, TOMATO, AND AVOCADO RELISH

Steps:

• In a medium bowl, add corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp salt, and 1/4 tsp pepper. Toss to combine and set aside.
• Preheat grill to medium high.
• Lightly brush the fillets with olive oil and season flesh side with 1/8 tsp of the Essence, 1/4 tsp salt and a pinch of the remaining pepper. Add to grill, skin side down, and cook until skin is crisp about 4-5 minutes. Turn and cook until the salmon is opaque and medium rare about 4 minutes, or how ever you like your fish cooked.
• Serve with relish on top with the grilled asparagus.

FENNEL AND OLIVE RELISH

Steps:

• Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
• Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.