| 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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