- **Fresh salmon fillets** (wild-caught for best flavor and SEO appeal)
- **Fennel bulb** (thinly sliced for a crisp, refreshing texture)
- **Mixed greens** (arugula, spinach, or spring mix for added nutrients)
- **Oranges** (segmented for a sweet, citrusy burst)
- **Grapefruit** (segmented for tangy flavor)
- **Red onion** (thinly sliced for a sharp, zesty kick)
- **Olive oil** (extra virgin for a healthy fat source)
- **Lemon juice** (freshly squeezed for brightness)
- **Honey** (for a touch of natural sweetness)
- **Dijon mustard** (for a tangy dressing base)
- **Fresh dill** (chopped for a herby finish)
- **Salt and pepper** (to season the salmon and salad)
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### Grilled Escarole Ingredients:
- **Escarole heads** (washed and halved for grilling)
- **Olive oil** (extra virgin for brushing and flavor)
- **Garlic cloves** (minced for a savory aroma)
- **Lemon zest** (for a citrusy, fresh note)
- **Red pepper flakes** (optional, for a hint of spice)
- **Salt and pepper** (to season the escarole)
- **Parmesan cheese** (shaved or grated for a salty, umami finish)
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### SEO-Friendly Keywords:
- Grilled salmon recipe
- Citrus fennel salad
- Healthy grilled salmon salad
- Grilled escarole side dish
- Easy seafood salad
- Fresh citrus salad
- Low-carb salmon recipe
- Grilled greens recipe
- Summer seafood salad
- Mediterranean-inspired salad
This format ensures the recipe is easy to read, SEO-optimized, and packed with relevant keywords for search engine visibility.
Steps
**Grilled Salmon Citrus Fennel Salad with Grilled Escarole: A Flavor-Packed Recipe**
This **grilled salmon citrus fennel salad** paired with **grilled escarole** is a vibrant, healthy, and delicious meal perfect for summer or any time of year. The combination of smoky grilled salmon, zesty citrus, and crisp fennel creates a refreshing dish, while the grilled escarole adds a unique, slightly bitter contrast. Follow these detailed steps to create this **restaurant-quality meal at home**.
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### **Ingredients for Grilled Salmon Citrus Fennel Salad**
- 2 salmon fillets (skin-on or skinless)
- 1 large fennel bulb, thinly sliced
- 2 oranges (1 for juice, 1 for segments)
- 1 grapefruit, segmented
- 1 lemon (juice and zest)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1 teaspoon honey (optional, for sweetness)
### **Ingredients for Grilled Escarole**
- 1 head of escarole, halved lengthwise
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
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### **Step-by-Step Instructions**
#### **1. Prepare the Salmon**
1. **Preheat the grill** to medium-high heat (around 375°F to 400°F).
2. **Season the salmon fillets** with salt, black pepper, and a drizzle of olive oil. Let them sit at room temperature for 10 minutes.
3. **Grill the salmon** skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F. Remove from the grill and let it rest.
#### **2. Make the Citrus Fennel Salad**
1. **Thinly slice the fennel bulb** using a mandoline or sharp knife. Reserve some fennel fronds for garnish.
2. **Segment the oranges and grapefruit**: Cut off the peel and pith, then slice between the membranes to release the segments.
3. **Prepare the dressing**: In a small bowl, whisk together the juice of 1 orange, lemon juice, lemon zest, olive oil, honey, salt, and black pepper.
4. **Assemble the salad**: In a large bowl, combine the sliced fennel, citrus segments, dill, and parsley. Toss with the dressing and garnish with fennel fronds.
#### **3. Grill the Escarole**
1. **Prepare the escarole**: Rinse the escarole halves and pat them dry. Brush both sides with olive oil and season with salt, black pepper, and minced garlic.
2. **Grill the escarole**: Place the escarole cut-side down on the grill for 2-3 minutes until slightly charred. Flip and grill for another 2 minutes. Remove and sprinkle with red pepper flakes if desired.
#### **4. Plate and Serve**
1. **Slice the grilled salmon** into portions.
2. **Arrange the citrus fennel salad** on a platter or individual plates.
3. **Place the grilled salmon** on top of the salad.
4. **Add the grilled escarole** on the side for a complete meal.
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### **Tips for Success**
- **Use fresh, high-quality ingredients** for the best flavor.
- **Don’t overcook the salmon** to keep it moist and tender.
- **Adjust the dressing** to your taste by adding more honey or citrus juice.
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### **Why You’ll Love This Recipe**
This **grilled salmon citrus fennel salad** is packed with **omega-3 fatty acids**, **vitamin C**, and **antioxidants**, making it a nutritious and satisfying dish. The **grilled escarole** adds a smoky, slightly bitter flavor that complements the sweetness of the citrus and the richness of the salmon. Perfect for a **light lunch**, **dinner party**, or **meal prep**, this recipe is sure to impress.
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### **SEO Keywords**
- Grilled salmon recipe
- Citrus fennel salad
- Grilled escarole
- Healthy salmon dish
- Summer salad recipe
- Easy grilled seafood
- Omega-3 rich meals
Enjoy this **flavorful and healthy grilled salmon citrus fennel salad with grilled escarole**—your taste buds and body will thank you!