Salmon and Fennel

Simple and delicious...

My new find:

Wash and cut fennel bulb into quarters or eighths, depending on size. Toss with olive oil, balsamic vinegar and salt and pepper. Throw into grilling basket and place on heated barbecue while preparing salmon.

Create a "boat" out of aluminum foil and place salmon inside. Brush wild salmon fillet generously with olive oil, sprinkle with sea salt and freshly ground black pepper. Grill on barbecue until nearly done, brush with Vineyard Pantry Cherry Zinfandel Grilling Glaze and remove from grill while still not quite done in the middle (it will continue cooking after taken off grill).

Serve with extra sauce on the side and a baguette.