Fish tikkis and imli chutney, dal with hot lime pickle, and salad

During the week, putting together motley things I had completely or half-prepared on a Sunday:
- a salad made with arugula, cucumbers, and bell peppers, with a cranberry vinaigrette I have in the fridge that I made when the cranberry preserves were almost over and it was easier to get the last bits by swirling them with vinegar and making a dressing;
- moong dal made chunky-style with mustard greens, topped with hot lime pickle; and
- fish tikkis topped with imli chutney.

Citrus-Fennel Salmon

I swear, this dish took all of 15 minutes to prepare. We coated the salmon with citrus-fennel salt and freshly ground black pepper, and seared it. I sliced a few endives and a bulb of fennel, reserving the fronds, and sauteed them in olive oil, citrus-fennel salt, and freshly ground black pepper. When the fennel softened, I turned off the heat and tossed in a bit of freshly squeezed lemon juice. We served the salmon over the sauteed vegetables and squeezed lemon juice over the whole dish, and topped it with the fennel fronds.

Watermelon-Tomato Salad

For this fresh summer salad, I cut large cubes of organic watermelon and yellow and green heirloom tomatoes and sprinkled fennel fronds and slices of red onion that had been marinated briefly in lemon juice. A scattering of pepper and a truly tiny drizzle of grapeseed oil finished it.