Grilled Salmon with Fennel Orange Salsa Recipe

Name: Grilled Salmon with Fennel Orange Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
3
Put the salmon on a large platter, pour the oil mixture over it, and let the salmon marinate, turning it once, for 10 minutes.
4
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.
5
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.

150

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Salmon with Fennel Orange Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Salmon with Fennel Orange Salsa

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