Broiled fillet of salmon served with chives mashed potatoes and bok choy & mushrooms stir fry. It was amazing.

Salmon on Fennel Salad with Citrus DressingThis zesty salad complements salmon’s richness while almonds add crunch. The fish can be served hot or cold as a light main course. If serving salmon cold, grill right away. If serving hot, make salad first.Salmon1/2 lime1/2 lemon1/2 orange4 skinless salmon fillets, each about 175g – 200g 1 tbsp butter, meltedSalad1 1/2 tsp granulated sugar [I used brown sugar]1 small garlic clove, minced1/2 tsp saltseveral grindings of black peppercorns1/4 cup (50 ml) olive oil 2 oranges1 large bulb fennel4 cups baby salad greens [I used baby spinach]1/2 cup slivered almonds, toasted1. Using a microplane or other grater, zest lime, lemon & orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside. 2. [explanation on how to grill salmon; since I don't have a bbq, I made it my usual way: in the oven, under a broiler. Turn the broiler on in the oven and move a shelf to about 5 inches from the broiler. Let it preheat for about 10-15 mins. Meanwhile, brush the salmon fillets with the melted butter and place it on a greased baking sheet. Place it under the broiler for 9 mins. Sprinkle each fillet with a pinch or two of zest, and squeeze a bit of the lemon and lime on it]3. To make salad, stir reserved juices with sugar, garlic, salt & pepper. Whisk in olive oil; set aside. Cut rind off oranges; section. Cut off green fronds from fennel. Cut bulb in half; core. Using a mandoline or fine blade of food processor, finely slice crosswide into slaw-like pieces (you can also slice it with a nice if you don’t have a mandoline). Toss fennel and orange sections with dressing. 4. Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds.