Yields 8 servings
For the salsa:
1 cup finely diced fennel bulb
1/2 cup orange sections
10 green olives, pitted and sliced
1/4 cup roasted red pepper
2 tbsp drained, bottled small capers
1 tbsp fresh orange juice
1 tsp fresh lemon juice, or to taste
For the salmon:
1/4 cup olive oil
4 tsp fresh lemon juice
8, 4 oz portions of salmon
1 tbsp kosher salt
2 tsp white pepper
In a mixing bowl, mix the first seven ingredients.
Mix the olive oil and lemon juice and brush the salmon filets. Season fish with salt and pepper.
Clean the grill with a little olive oil on a cloth. Place the salmon on the grill and cook until cooked through.
Remove from the grill and plate, then top with the salsa and serve.
Nutrition: Calories 190; Total Fat 8g; Saturated Fat 2g; Cholesterol 45mg; Sodium 800 mg; Carbohydrate 9g; Dietary Fiber 2g; Sugars 3g; Protein 22g.