Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

• Four 6-ounce skin-on salmon filets
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 small heads escarole, halved lengthwise
• Freshly squeezed lemon juice
• 1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds
• 1/2 small red onion, thinly sliced on a mandolin
• 1 navel orange, peeled, pith removed and cut into segments

1. Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
2. Brush both sides of the salmon with olive oil and sprinkle with salt and pepper.
3. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed.
4. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
5. Meanwhile, brush the escarole with olive oil and season with salt and pepper.
6. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes.
7. Remove from the heat, season with a squeeze of lemon juice; reserve.
8. In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined.
9. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
10. To serve, divide the grilled escarole among 4 plates.
11. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

salmon filets, extravirgin olive oil, kosher salt, freshly squeezed lemon juice, bulb fennel, red onion, orange

Taken from www.foodnetwork.com/recipes/katie-lee/grilled-salmon-with-citrus-fennel-salad-and-grilled-escarole.html (may not work)