Who said you need to spend a fortune at a fancy restaurant to enjoy a gourmet meal? Who said you need to be a master chef? Tonight I made Salmon on Fennel Salad with Citrus Dressing from the LCBO magazine. Alan doesn’t care much about fish in general but he loves Salmon and I’m crazy about any fish, so I couldn’t let this simple and healthy recipe go untried. The result was even better than we imagined and had the two of us moaning through dinner. We had it with a glass of cava and followed it up with a nice capuccino and some baileys. As Alan said at the end of the meal, “a meal fit for the gods.” Which is Alan-speak for “the best meal ever!”. So here’s the recipe from the LCBO magazine: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. 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.