Four 6 oz. boneless and skinless salmon fillets
4 T. olive oil
1 T. kosher salt
1 T. dried dill weed
1 T. crushed black pepper
Place salmon on work surface. In a small bowl, combine the olive oil, salt, dill weed, and crushed black pepper. Rub on top and bottom of salmon fillets. Heat a grill pan on top of stove. Place salmon fillets in pan over medium heat, cook for 5 minutes per side, for medium in center. Set aside.
Salad
4 oz. fresh arugula leaves, stems removed
1 large bulb fennel, thinly sliced
2 oranges, peeled and thinly sliced (use blood oranges, if available)
1/4 cup crumbled blue cheese, such as gorgonzola, blue, Maytag blue
Dressing
1/4 cup white wine vinegar
juice and zest of 1 orange
1 tsp. fennel seeds
1 tsp. salt
1/4 tsp. ground black pepper
3/4 cup fruity olive olive oil
Garnish: fresh dill sprigs, lemon or orange slices
Combine the arugula leaves, fennel, orange slices and blue cheese in salad bowl. In a small bowl, stir the vinegar, juice and zest of orange, fennel seeds, salt and pepper. Whish in the olive oil. Tast for seasoning. Drizzle 1/2 the dressing over salad, toss gently. Place on a serving plate, top with grilled salmon fillets and top with remaining dressing. Garnish with fresh dill sprigs, lemon or orange slices, if desired. Serves 4.
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