| 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 olivespitted |
|
|
and minced |
| 2 |
T |
Drained bottled small capers |
| 1 |
T |
Fresh orange juice |
| 1 |
t |
Fresh lemon juice, or to |
|
|
taste |
| 1/4 |
c |
Olive oil |
| 4 |
t |
Fresh lemon juice |
|
|
Eight, 1/4-pound pieces |
|
|
of skinned salmon |
|
|
fillet |
| 32 |
|
Radicchio leaves, about 3 |
|
|
or 4 heads |
INSTRUCTIONS
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.
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