Photo: Erin Kunkel Styling: Chelsea Zimmer
Sweet-and-tart brown sugar glaze gives fresh catch salmon fillets a tender crunch exterior and loads of rich flavor. Serve over a bed of zucchini and fennel ribbons, if desired.
1. Preheat grill to medium-high heat.
2. Coat grill rack with cooking spray. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub fillets evenly with brown sugar. Let stand 5 minutes. Arrange fillets, skin side up, on grill; grill 3 minutes on each side.
3. Shave zucchini into ribbons using a vegetable peeler. Combine remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, zucchini, fennel, dill, orange rind, and juices; toss. Place about 1 cup zucchini mixture in each of 4 bowls; top each serving with 1 fillet.