Yield: 1 servings
|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)|
FOR THE SALSA
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.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.