For the lemon-fennel slaw:
2 small fennel bulbs, quartered and cored
½ small red onion
Juice of 2 lemons
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground pepper
1 teaspoon chopped, fresh dill
For the grilled salmon:
4 salmon fillets, about 4 to 6 ounces each
Salt to taste
Freshly ground black pepper
Cooking spray
For the lemon-fennel slaw:
1. Slice the fennel and onion as thinly as possible using a mandolin or sharp knife.
2. Toss the fennel and onion with the lemon juice, olive oil, and a sprinkling of salt and pepper. Sprinkle with chopped dill. (This can be made in advance and stored in the refrigerator for up to 3 days).
For the grilled salmon:
1. Generously season the salmon fillets with salt and pepper.
2. Spray a grill with cooking spray and preheat the grill to medium-high.
3. Place the salmon on the grill and cook for 3 to 4 minutes on each side. Thicker fillets may need to be finished in a 350°F oven for about 5 minutes. Serve with the lemon-fennel slaw on the side.