Orange-Herb Salmon
2 small bulbs fennel, thinly sliced
Four 6-ounce salmon fillets
Salt and pepper
Zest and juice of 1 orange
1 tsp crushed red pepper (or to taste)
1 Tbsp fennel seeds, crushed (crush seeds in a plastic bag using
an unopened can)
2 Tbsp butter
Spray four 12x12-inch squares of aluminum foil with olive oil
spray. Place one-quarter of the sliced fennel on each, topped
with a salmon fillet.
Sprinkle fish with salt, pepper, zest, juice, red pepper and
fennel seeds. Dot each fillet with butter and bring the side of
the foil up around the fish and fold over to seal the packet
tightly.
Cook on a grill over hot coals for approximately 25 minutes,
until fish is just cooked through and fennel is tender.
Serves 4 |