, fronds reserved
1 1/2 tbsp
, cut into 1/4-in. slices
1 1/2 cups
- PREHEAT barbecue to medium. Cut fennel vertically into 1/2-in. slices.
- WHISK lemon juice, honey, mustard seeds and salt in a large bowl. Slowly whisk in 1 1/2 tbsp oil.
- BRUSH both sides of fennel with remaining 1/2 tbsp oil, then season with remaining 1/4 tsp salt and pepper. Oil grill. Grill, lid closed, until tender and lightly charred, 5 to 6 min per side.
- COMBINE apple, tarragon, and reserved fennel fronds (about 1/4 cup) on a platter. Top with grilled fennel and drizzle with dressing. Serve with grilled honey-Dijon salmon fillets.
Chatelaine Quickies: No-cook shrimp, mango and avocado rolls
Nutrition (per serving)
- 3 g,
- 20 g,
- 8 g,
- 6 g,
- 215 mg.
Kitchen tip: Toast mustard seeds in a dry non-stick frying pan over medium-high until they start to pop, about 1 min.