Grilled Salmon And Fennel

Preheat and lightly oil a grill.

Cut off stalks from fennel bulbs, discard stalk but reserve fronds. Cut bulb lengthwise into thick slices, place in bowl, drizzle with olive oil and toss to coat. Season with salt and pepper and set aside.

Zest and juice lime and combine in a bowl. Mince 2 tablespoons reserved fennel fronds and add to bowl (discard excess). Melt butter and whisk into lime juice mixture.

Meanwhile, grill salmon and fennel, checking fennel frequently to prevent burning. Turn salmon once after 3 to 5 minutes. Cook until done.

Return fennel to bowl with oil and lightly toss to coat. Place fennel and salmon on a plate and serve with butter-lime sauce.