GRILLED SALMON WITH RYE PANZANELLA

Grilled Salmon with Rye Panzanella image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
1 teaspoon country-style Dijon mustard
1/2 teaspoon sugar
5 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper
1 bulb fennel (12 ounces), halved lengthwise
3 slices (each 1/2 inch thick) seeded rye bread
3 Persian cucumbers, cut into 1/2-inch rounds
1/4 cup packed chopped fresh dill
4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry

Steps:

Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. In a large bowl, whisk together lemon zest and juice, mustard, and sugar. Whisk in 1/4 cup oil; season with salt and pepper. Lightly brush fennel and bread with oil. Grill directly on grates, turning often, until charred but still crisp, 1 to 2 minutes for bread, 3 to 4 minutes for fennel. Let cool slightly, then thinly slice fennel lengthwise and chop bread into bite-size pieces. Toss with dressing, cucumbers, and dill. Season with salt and pepper.
Season fish on both sides with salt. Swirl remaining 1 tablespoon oil in skillet, then add fish, skin-side down; cover grill. Cook until skin crisps and fish is just cooked through, 4 to 5 minutes. Serve, skin-side up, alongside panzanella.