*Grilled Wild Salmon With Fennel Slaw - 7g Carbs, 3g Fiber
*3 fennel bulbs, abott 2 to 2 1/4 lbs.*
*1 teaspoon Dijon-style mustard*
*2 tablespoons lemon juice*
*1 tablespoon sherry vinegar*
*1/2 cup olive oil*
*salt as needed*
*3 tablespoons minced chives*
*2 pounds wild salmon, cut 8 fillets*
*freshly ground black pepper to taste*
*oil for brushing*
*To prepare the fennel, cut off the stalks, reserving enough fronds to make 1 tablespoon when chopped. Cut the bulbs in quarters lengthwise, exposing the triangular core at the base. Cut out the core. Using a mandoline or sharp knife, shave the fennel very thin into a large bowl and reserve. Chop the reserved fronds.*
*In a small jar with a tightly fitting lid, combine the mustard, lemon
juice, vinegar, olive oil, one-half teaspoon salt, chives and the chopped fennel fronds. Shake well to mix and reserve.*
*When almost ready to serve, season the flesh side of the salmon fillets with plenty of salt and a couple of grindings of pepper. Brush the grill and the skin side of the salmon lightly with oil. Grill skin-side down over a medium-hot fire until you see the cooked color turn about one-third of the way up each fillet, 5 to 7 minutes. Lightly brush the flesh side with oil and carefully turn the fillets. Grill 3 to 5 minutes more on the flesh side. *
*While the salmon is cooking, vigorously shake the dressing again to combine the ingredients and pour about two-thirds of it over the shaved fennel. Toss well; the dressing should just lightly nap the fennel. Add more dressing if necessary and transfer the slaw to a serving bowl. *
*Carefully transfer the salmon from the grill to a platter and serve.*
*Makes 8 servings.*
*Calories 283, Fat 19 g, Carbs 7 g, Sodium 118 mg, Fiber 3 g.*
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