Grilled Wild Salmon and Vegetables

Ingredients

• 2 cups baby spinach 
• 0.5 teaspoon pepper black divided freshly ground
• 4 ounces cipollini onions 
• 1 tablespoon olive oil extravirgin
• 1 tablespoon fennel fronds chopped
• 7 ounces fennel bulb sliced
• 8 ounces fingerling potatoes 
• 1 tablespoon parsley fresh chopped
• 0.3 cup preserved lemon vinaigrette 
• 4 small onions red cut into 1-inch slices ( 1 pound)
• 24 ounce salmon fillet 
• 0.5 teaspoon salt divided
• 8 ounces vidalia spring onions quartered

Equipment

• frying pan
• grill

Directions

1. Prepare grill.
2. Place potatoes in a large pan of boiling water; cook 8 minutes or until tender.
3. Add onions and sliced fennel; cook 3 minutes or until onions are tender.
4. Drain and plunge into ice water; drain.
5. Toss vegetables with oil.
6. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned.
7. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
8. Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
9. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
10. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette.
11. Place about 1/2 cup pea tendril mixture over salmon.
12. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.