Brush salmon with grapeseed oil and season with kosher salt and white pepper. Grill salmon on both sides until medium rare. Heat confit in 325 degree oven until warm. Spoon spinach onto middle ofplate and place salmon on top...spooning confit around salmon. Garnish with fried fennel. Chef: Lenoard P. Russo - W.A. Frost & Co. 5/22/2001
