Grilled salmon and polenta with fennel salad

Ingredients:

• 3 lemons (squeeze one, cut the other two in half)
• 1 teaspoon Dijon mustard
• 2 tbsp extra-virgin olive oil + extra for greasing
• 2 cups grape or cherry tomatoes, halved
• 1 fennel root, greens trimmed, cored and thinly sliced ​​+ 1/4 cup chopped parsley
• 4 skinless salmon fillets, 170g each (center part), preferably wild
• 1 teaspoon ground fennel seeds
• 1 package (400 g) of prepared polenta, cut into 8 circles
• 1 cup torn fresh basil

Preparation:

1. In a large bowl, combine the lemon juice and mustard. Gradually whisk in the olive oil until the dressing is smooth. Add the tomatoes and chopped fennel root and toss. Season with salt and pepper to taste; set aside.
2. Preheat the grill to medium-high heat and brush the grates with olive oil. Season the salmon on both sides with fennel seeds, salt, and black pepper. Brush the polenta circles with olive oil. Grill the salmon and polenta until grill marks appear and the salmon is barely cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves, cut-side down, until grill marks appear, about 3 minutes.
3. Add fennel greens and basil to the fennel salad; toss to combine. Serve the salmon with polenta, fennel salad, and grilled lemons.