Brown Sugar Grilled Salmon with Zucchini and Fennel

Cooking spray 4 (6-ounce) salmon fillets

3/4 teaspoon kosher salt, divided

5/8 teaspoon freshly ground black pepper, divided

3 tablespoons brown sugar

1 large zucchini, peeled (about 12 ounces)

1 small fennel bulb, cored and very thinly sliced

1 tablespoon chopped fresh dill

2 teaspoons grated orange rind

1/4 cup fresh orange juice

2 teaspoons fresh lemon juice

Preheat grill to medium-high heat.

Coat grill rack with cooking spray. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub fillets evenly with brown sugar. Let stand 5 minutes. Arrange fillets, skin side up, on grill; grill 3 minutes on each side.

Shave zucchini into ribbons using a vegetable peeler. Combine remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, zucchini, fennel, dill, orange rind, and juices; toss. Place about 1 cup zucchini mixture in each of 4 bowls; top each serving with 1 fillet.