| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Finely diced fennel bulb; (sometimes called |
|
|
; anise) plus 1 |
|
|
; tablespoonminced |
|
|
; fennel leaves |
| 1/2 |
c |
Finely diced orange sections |
| 10 |
|
Picholine olives; (available at |
|
|
; specialty foods |
|
|
; shops) or other |
|
|
; green olives,pitted |
|
|
; and minced |
| 2 |
tb |
Drained bottled small capers |
| 1 |
tb |
Fresh orange juice |
| 1 |
ts |
Fresh lemon juice; or to taste |
| 1/4 |
c |
Olive oil |
| 4 |
ts |
Fresh lemon juice |
|
|
Eight; (1/4-pound) pieces |
|
|
; of skinned salmon |
|
|
; fillet |
| 32 |
|
Radicchio leaves; (about 3 or 4 heads) |
INSTRUCTIONS
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
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