Grilled salmon with fennel orange salsa
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely diced fennel bulb; (sometimes called |
| ; anise) plus 1 | ||
| ; tablespoonminced | ||
| ; fennel leaves | ||
| ½ | cup | Finely diced orange sections |
| 10 | Picholine olives; (available at | |
| ; specialty foods | ||
| ; shops) or other | ||
| ; green olives,pitted | ||
| ; 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 |
| Eight; (1/4-pound) pieces | ||
| ; of skinned salmon | ||
| ; fillet | ||
| 32 | 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.
Serves 8.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.