Grilled Salmon with Fennel Orange Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Can be prepared in 45 minutes or less. Ingredients:
1 cup finely diced fennel bulb (sometimes called anise) plus 1 tablespoon minced fennel leaves |
1/2 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 |
1/4 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) |
Directions:
1. 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.
2. 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.
3. 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.
|
|