Grilled Salmon With Fennel Salad (Saumon Grille Et Salade De Fenouil)

• 1 center-cut skinless, boneless fillet of salmon, about 2 pounds
• 2 tablespoons olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 pound fresh fennel, trimmed and sliced as thinly as possible
• 1/4 cup walnuts, finely chopped
• 2 tablespoons fresh chives cut into 1-inch lengths
• 13 cup skinless, seeded tomatoes cut into 1/4-inch cubes
• 3 tablespoons freshly squeezed lemon juice
• 5 tablespoons oil, preferably walnut, or use olive oil
• 12 whole walnut meats
• 1 tablespoon red-wine vinegar

1. Preheat a charcoal grill to high.
2. Cut the salmon fillet crosswise into four rectangular pieces weighing a half pound each.
3. Place the pieces in a bowl and add two tablespoons of olive oil and salt and pepper to taste.
4. Let stand until ready to cook.
5. Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
6. Combine the lemon juice, walnut oil, salt and pepper to taste in another small bowl and blend well.
7. Pour this over the fennel mixture and toss to blend.
8. Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
9. Scatter the salad on an oval serving dish and arrange the grilled salmon pieces neatly on top.
10. Garnish each piece of salmon with three walnut meats.
11. Sprinkle with the remaining chives and the vinegar.

center, olive oil, salt, freshly ground pepper, fresh fennel, walnuts, fresh chives, skinless, freshly squeezed lemon juice, oil, whole walnut meats, redwine vinegar

Taken from cooking.nytimes.com/recipes/4775 (may not work)