Title: Grilled Salmon with Fennel Orange Salsa
Categories: May 1993
Yield: 1 servings

-------------------------------FOR THE SALSA-------------------------------
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)

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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Converted by MM_Buster v2.0l.