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Ингредиенты
- 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)
Инструкции
- 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 mix over it, and let the salmon marinate, turning it once, for 10 min.
- 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.
- 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% |
