SALMON

1. 1 whole salmon fillet with skin, cut into four 200-g (6-7 oz.) pieces
2. 30 mL (2 tbsp.) mirin
3. 60 mL (¼ cup) maple syrup
4. 30 mL (2 tbsp.) soy sauce
5. 45 mL (3 tbsp.) rice vinegar
6. 15 mL (1 tbsp.) peanut oil
7. 10 mL (2 tsp.) lime zest (about 2 limes)
8. 30 mL (2 tbsp.) lime juice (about 2 limes)
9. 2 garlic cloves, pressed (optional)
10. 2 shallots, finely chopped
11. 15 mL (1 tbsp.) peanut oil (if cooking in oven)

Salad

1. 2 fennel bulbs, cut into thin slices
2. 10 radishes, thinly sliced
3. 30 mL (2 tbsp.) olive oil
4. 60 mL (¼ cup) finely chopped fresh dill
5. 15 mL (1 tbsp.) white balsamic vinegar
6. 15 mL (1 tbsp.) lime juice (about 1 lime)
7. To taste, salt and pepper