Try This Healthy Summer BBQ Recipe from Katie Lee

Try This Healthy Summer BBQ Recipe from Katie Lee(Source: Mike Coppola/Getty Images North America, Food Network) Summer BBQ season is upon us and we all love our outdoor grilling. Whether you're a burger type of lady or prefer your vegetable skewers, who doesn't appreciate new, outdoor-friendly recipe ideas to share with friends––especially when said dishes are super healthy, delicious and created by Katie Lee of Food Network’s The Kitchen.

Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole
Recipe by Katie Lee

Four 6-ounce skin-on salmon filets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 small heads escarole, halved lengthwise
Freshly squeezed lemon juice
1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds
1/2 small red onion, thinly sliced on a mandolin
1 navel orange, peeled, pith removed and cut into segments

Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.

Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook an additional 3 to 4 minutes for medium doneness.

Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.

In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.

To serve, divide the grilled escarole among four plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

Try This Healthy Summer BBQ Recipe from Katie Lee (Source: Food Network)