Salmon fillet with lemon and ginger sauce and fennel salad

Grill salmon fillets with a delicious lemon and ginger sauce in this easy grilling recipe. Pair it with a light and crisp fennel salad and new potatoes for an easy summer meal.
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Cooking time: 45 minutes Soaking and marinating: 4 hours Whole: 4 hours 45 minutes Serves: 4

Material:

• 4 sustainable skin-on salmon fillets
• 1-2 tablespoons olive oil
• 2 tablespoons chopped dill (for serving)

Lemon and Ginger:

• 2 lemons, grated
• 2 teaspoons fennel seeds, toasted in dry skillet
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon granulated sugar
• ½ teaspoon grated ginger
• ½ teaspoon garlic granules

Fennel Salad:

• 2 fennel bulbs, core removed and thinly sliced
• 3 tablespoons lemon juice
• 1 tablespoon blossom honey or any other mild honey
• 5 tablespoons olive oil
• 2 tablespoons chopped dill

Sauce:

• 250g fresh cream
• 2 tablespoons chopped dill
• 1 tablespoon olive oil

Production steps:

1. Place a cedar baking sheet (see Tips) in cold water, weighing several jars or jars so it is submerged. Soak for at least 4 hours.
2. Heat/light the grill directly over medium heat (coals are evenly distributed on the bottom of the grill).
3. Heat oven to lowest setting. Spread the lemon zest on a baking sheet and bake on the lowest oven rack for 10 minutes or until dry (check regularly to make sure it doesn't burn), then set aside to cool. Grind the fennel seeds with salt and pepper in a pestle and mortar. Add the dried lemon zest and sugar and grind again until fine. Add the ginger and garlic granules (see Making Ahead).
4. Sprinkle the spices over the salmon fillets, pressing down to hold them together. Cover and marinate in the refrigerator for 15 minutes.
5. For the fennel salad, combine all ingredients in a bowl. Season with salt and black pepper and cool until ready to serve (see Making Ahead).
6. For the sauce, combine all ingredients in a small bowl, then cover and chill until ready to serve (see Making Ahead).
7. Remove the cedar plank from the water and place it on the grill. If you have a lid, put the lid on and let it heat for 5 minutes.
8. Serve with olive oil. Place the salmon fillet on top, skin side down. Cover again and cook for 12-15 minutes, until fish flakes easily.
9. Serve salmon fillets with sauce and salad, garnished with dill.

hint:

1. Don't want to grill? Cook the salmon in a ridged pan, using a lid if you have one to add smoky flavor.
2. Before you plan to cook salmon fillets, soak the cedar planks for 12 hours. Salads and dips can be prepared 4 hours ahead and stored in the refrigerator until ready to serve. Store in an airtight container for up to one week.
3. Cedar planks give salmon fillets a slightly smoky flavor as they protect them from the heat. They can be purchased online or from garden centers and stores that sell barbecue equipment.