1 cup finely diced fennel bulb (sometimes called anise) plus 1 tablespoon minced fennel leaves
1/2 cup finely diced orange sections
10 picholine olives (available at specialty foods shops) or other green olives, pitted and minced
2 tablespoons drained bottled small capers
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice, or to taste
1/4 cup olive oil
4 teaspoons fresh lemon juice
eight 1/4-pound pieces of skinned salmon fillet
32 radicchio leaves (about 3 or 4 heads)
Directions
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.
