Grilled Salmon and Fennel with Lebanese Olive Oil Potato Puree

Serves:

ABOUT THE RECIPE

In case anyone is wondering how old your Funky Fishmonger is, truth be told, I’m 82…and my secret is Lebanese olive oil. It’s a two-step process, one of course is the partaking of this sacred oil in such dishes as this recipe, and the second is an olive oil
rinse cycle in the shower…it keeps you shiny as well. Shine on, Little Chef.

Ingredients

For the Salmon

4 each 6-to-8-ounce Salmon fillets with skin on. You can also use Halibut, Grouper, Swordfish, or Arctic Char (if using Char, cut grilling time in half)

2 teaspoons of Fennel seeds, lightly toasted in a non-stick pan and ground in a spice mill or coffee grinder

Salt and pepper

1 large Fennel bulb trimmed and cleaned, sliced into long ½ inch slices…this works best

on a mandoline, but your Little Chef knife will work just fine.

Olive oil for brushing

Lemon wedges for serving

For Potato Puree

1½ pounds of Yukon Gold or Red Skinned Potatoes

Salt and Pepper

2 scallions sliced very thin

Preparation

For the Potato Puree

Peel and quarter potatoes. Put potatoes and 1 tablespoon salt in a 3-quart pot and cover

with cold water by 1 inch. Bring to a boil, cover with a lid, then reduce heat and simmer,

partially covered, until potatoes are very tender, about 20 minutes. While potatoes are

cooking, preheat your grill to medium-high heat.

When the potatoes are done, reserve 1 cup of cooking water, then drain the potatoes in a

colander and return them to the pot. Add olive oil, pepper, scallions, and ½ cup of the

potato cooking water and mash with a potato masher or fork. Season to taste with salt and

pepper, and cover with a towel to keep warm.

For the Salmon and Fennel

Season both sides of your Salmon fillets with salt, pepper, and fennel powder.

Next season fennel slices with salt and pepper, and brush both the fish and the fennel

with olive oil. Grill the fish, flesh side down, 4 to 5 minutes per side or until desired

doneness. Also, grill the Fennel alongside the fish for about 3 to 4 minutes per side or

until cooked crisp-tender. To serve, divide the potato puree into four plates and place the

salmon fillet on the puree. Garnish the dish with the grilled fennel and lemon wedges.

Should the discussion of Lebanese Olive oil come up regarding great-looking skin, then

this is your opportunity to offer up Olive Oil Rubdowns for a dessert course…meow.