Grilled Salmon With Fennel Orange Salsa Recipe

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Servings: 1

Ingredients

Cost per recipe $4.28 view details
  • 1 c. Finely diced fennel bulb, (sometimes called anise) plus 1 tablespoonminced fennel leaves
  • 1/2 c. Finely diced orange sections
  • 10 x Picholine olives, (available at specialty foods shops) or possibly other green olives,pitted and chopped
  • 2 Tbsp. Liquid removed bottled small capers
  • 1 Tbsp. Fresh orange juice
  • 1 tsp Fresh lemon juice, or possibly to taste
  • 1/4 c. Extra virgin olive oil
  • 4 tsp Fresh lemon juice Eight, (1/4-lb.) pcs of skinned salmon fillet
  • 32 x Radicchio leaves, (about 3 or possibly 4 heads)

Directions

  1. 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.
  2. 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 mix over it, and let the salmon marinate, turning it once, for 10 min.
  3. Grill the salmon, skinned sides down, on an oiled rack set 5 to 6 inches over glowing coals or possibly in a warm well-seasoned ridged grill pan over moderately high heat for 5 min, turn it, and grill it for 3 min more, or possibly till 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.
  4. Serves 8.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 387g
Calories 563  
Calories from Fat 485 86%
Total Fat 54.89g 69%
Saturated Fat 7.64g 31%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 595mg 25%
Potassium 1008mg 29%
Total Carbs 17.89g 5%
Dietary Fiber 4.6g 15%
Sugars 2.89g 2%
Protein 4.64g 7%
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