1 lb fresh salmon
4 oz pickled fennel
1 large shallot, sliced thinly
1 habanero, sliced thinly
1 tablespoon juice from the jar of pickled fennel
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a resealable marinating container or resealable bag. Refrigerate up to 2 hours. Prep your grill. Place some applewood chips in a smoker box on the coals. Place the salmon on a cedar plank*. Top with the pickled fennel, pepper and shallot from the marinating container. Grill until cooked through, about
*You could cook this directly on the grill but the plank adds some flavor and it is easier to keep the salmon from sticking.
This is a really, fun, flavorful yet simple recipe for the unofficial end of grilling season. I don’t like to marinate fish for too long because it can effect the texture but salmon is pretty hardy and can hold up to a bit of pickle juice. The time in the fridge was just enough to let the pepper (from our garden!) and the fennel to seep into the fish without overpowering it. The salmon had a lovely grilled flavor, of course, but so did the pickled fennel and shallot. Who knew grilled pickles could be so tasty? I ate every bite!