Grilled Salmon with Fennel Orange Salsa

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Grilled Salmon with Fennel Orange Salsa Ingredients

FOR THE SALSA	; and minced
1 c Finely diced fennel bulb;	2 tb Drained bottled small capers
; anise) plus 1	1 tb Fresh orange juice
; tablespoonminced	1 ts Fresh lemon juice; or to
; fennel leaves	1/4 c Olive oil
1/2 c Finely diced orange sections	4 ts Fresh lemon juice
10 Picholine olives; (available	Eight; (1/4-pound) pieces
; specialty foods	; of skinned salmon
; shops) or other	; fillet
; green olives,pitted	32 Radicchio leaves; (about 3

Instructions for Grilled Salmon with Fennel Orange 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.

Main Ingredient: FishCuisine: American

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