Grilled salmon with fennel orange salsa

Yield: 1 servings

Measure Ingredient
1 cup Finely diced fennel bulb; (sometimes called
\N \N ; anise) plus 1
\N \N ; tablespoonminced
\N \N ; fennel leaves
½ cup Finely diced orange sections
10 \N Picholine olives; (available at
\N \N ; specialty foods
\N \N ; shops) or other
\N \N ; green olives,pitted
\N \N ; and minced
2 tablespoons Drained bottled small capers
1 tablespoon Fresh orange juice
1 teaspoon Fresh lemon juice; or to taste
¼ cup Olive oil
4 teaspoons Fresh lemon juice
\N \N Eight; (1/4-pound) pieces
\N \N ; of skinned salmon
\N \N ; fillet
32 \N Radicchio leaves; (about 3 or 4 heads)


Make the salsa:

In a bowl stir together the fennel bulb and leaves, the diced orange, the olives, the capers, the juices, and salt and pepper to taste.

In a small bowl stir together the oil, the lemon juice, and salt and pepper to taste. Put the salmon on a large platter, pour the oil mixture over it, and let the salmon marinate, turning it once, for 10 minutes.

Grill the salmon, skinned sides down, on an oiled rack set 5 to 6 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 5 minutes, turn it, and grill it for 3 minutes more, or until it is just cooked through. Arrange 4 of the radicchio leaves on each of 8 heated plates, put a piece of salmon in the center, and top it with some of the salsa.

Serves 8.

Gourmet May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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