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Grilled Salmon With Fennel Orange Salsa

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Ingredients for 8 servings

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)

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