Make ahead note:

This salmon could be grilled and served cold. Allow it to warm up a bit before serving. You could also put in on top of salad greens for a meal salad.

Ingredients:

• 4 Lbs salmon fillet. Try to get a wild rather than farmed fish. Have the fishmonger skin the fish.
• 1/2 cup soy sauce
• 1 tea dried ginger
• 1 tea sesame oil
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 Tbl grapeseed or other mild oil
• 2 -3 bulbs of fennel
• Salt and pepper to taste

Make the sauce by whisking together all but the fennel. Brush on the fish. Salt and pepper lightly. Place the fennel on the grill or in the broiler pan. Put the fish on top. Grill or broil the fish. Do not turn the fish over.

While the fish is cooking, slice the fennel very thinly. Arrange on a platter. Drizzle with a bit of balsamic vinegar, salt and pepper. Serve fish on top.

Serves 8