Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

Ingredients

• 2 small heads endive halved lengthwise
• 1 small bulb fennel cored thinly sliced
• 4 servings kosher salt and pepper black freshly ground
• 4 servings juice of lemon freshly squeezed
• 1  navel oranges peeled cut into segents
• 4 servings olive oil extra-virgin
• 0.5 small onion red thinly sliced
• 24 ounce skin-on salmon filets 

Equipment

• bowl
• grill

Directions

1. Watch how to make this recipe.
2. Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
3. Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
4. Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes.
5. Remove from the heat, season with a squeeze of lemon juice; reserve.
6. In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined.
7. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
8. To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.