Wild Salmon with Fennel and Orange
Servings: 4

Ingredients:

1.5 pounds of wild salmon (filleted and skinless)
1 tbs. of unsalted butter (broken into pea-sized pieces)
1/8 tsp. of red pepper flakes
1 tbs. fresh grated ginger
½ of a Fennel bulb (sliced in ¼ inch slices) and fronds
Juice of half a lemon
Lemon slices (6-8 large)
Juice of half a naval orange

Instructions:

Rinse Salmon with juice of half a lemon.  Pat dry.  Lay 2 slices of tin foil shiny side down in a horizontal manner, and then another slice of tin foil on top in a vertical manner.  Lay fennel slices with some fronds, half of the grated fresh ginger, and half the lemon slices on the tin foil as if making a bed, so the salmon is not touching the tin foil.

Place the salmon on the bed, with the filleted side down.  Then put the butter pieces scattered on the top of the salmon, along with the red pepper flakes, the other half of the ginger, the other half of the lemon slices, some fennel fronds, and a few slices of the bulb, and squeeze the juice of the orange on top.

Then fold the tin foil like an envelope to seal all the juices and ingredients inside the foil.

Grilling Instructions:  Medium heat 4 to 5 minutes, and then flip for another 4 minutes.  Remove and invert back over.  Open up the envelope and serve.

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