Steamed Fennel & Salmon

• 1 fennel bulb, sliced thin
• 4 (6-7 oz) portions of fresh salmon
• kosher salt
• black pepper
• lemon juice or dry white wine (to taste)
• several sprigs of fresh fennel fronds chopped
• 2 Tablespoons of butter
• 4 pieces of parchment paper or aluminum foil

Preheat oven to 350ºF
Lay down the square of parchment of foil. Fold in half and open it up. Place several slices of fennel bulb just below the crease dividing them evenly sprinkle with salt.  Place on fillet of the salmon on top of fennel bulb slices. Drizzle with white wine or lemon juice. Sprinkle salmon generously with salt and pepper. sprinkle with fennel fronds. Dot with butter. Starting with the edge of the parchment or foil make a triangle. in the middle of the first triangle make another triangle. Continue around the parchment of foil until it is sealed tightly. Fold the last end under the folded edge of the parchment or foil.

Place on cookie sheet on center rack of oven. Bake for 20 - 25 minutes.

Mr. D's Grilled Salmon

• 1 1/2 pounds fresh salmon (cut into 4 – 6 fillets)
• 1/3 cup soy sauce
• 1/3 cup water
• 1/3 cup loose brown sugar
• 1/4 cup olive oil
• Lemon Pepper (Lemon zest & black pepper works also)
• Garlic Powder
• Salt

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a gallon sized zip lock bag, mix together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

**You can also bake this in a 400ºF oven for 25-30 minutes by placing fish and marinade in a sprayed shallow baking dish.