Ingredients
| 4 6- to 8-ounce salmon fillets or steaks, cut 1 inch thick |
| 1 tablespoon garlic-flavored oil or olive oil |
| 1 teaspoon fennel seed, crushed |
| 1 head Bibb lettuce, separated into leaves |
| 1 medium tomato, cut into thin wedges |
| 1 cup enoki mushrooms (2 ounces) |
| 1 pound fresh asparagus spears |
| 1 recipe Asian Dressing (see recipe below) |
Preparation
| 1. Snap off and discard woody bases from asparagus. Rinse fish; pat dry. |
| 2. Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon. |
| 3. Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through. |
| 4. Meanwhile, line 4 plates with lettuce leaves. Place salmon atop greens. Arrange asparagus, tomato wedges, and enoki mushrooms around salmon. Drizzle with Asian Dressing |
|
