Best 3 Fennel Orange Salsa Recipes

Indulge in a culinary escapade with our tantalizing Fennel Orange Salsa recipe, a vibrant and refreshing fusion of flavors that will awaken your taste buds. This delightful salsa, crafted with a harmonious blend of tangy oranges, aromatic fennel, and a hint of zesty jalapeño, offers a perfect balance of sweet, savory, and spicy notes.

Whether you are seeking a zesty addition to your tacos, a flavorful complement to grilled fish or chicken, or simply a delectable dip for your favorite chips, this versatile salsa has you covered. Join us on this culinary journey as we explore the vibrant flavors and delightful textures of this exceptional Fennel Orange Salsa. Dive into the vibrant world of flavors with our curated collection of salsa recipes, ranging from the classic and beloved Pico de Gallo to the exotic and alluring Mango Avocado Salsa. Discover the art of salsa making and elevate your culinary skills with our expert guidance and easy-to-follow instructions. Let your taste buds embark on an unforgettable adventure with our tantalizing salsa recipes.

Here are our top 3 tried and tested recipes!

GRILLED FISH WITH ORANGE-FENNEL SALSA

Grilled Fish with Orange-Fennel Salsa image

Categories Fish Fruit Onion Vegetable Backyard BBQ Dinner Orange Fennel Fall Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh cilantro
2 teaspoons plus 1 tablespoon soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons sugar
3 oranges
1 medium fennel bulb, trimmed, cut into matchstick-size strips
1/2 medium-size red onion, thinly sliced
1 garlic clove, thinly sliced
4 6- to 8-ounce rockfish or sea bass fillets

Steps:

Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon salsa over.

GRILLED SALMON WITH FENNEL ORANGE SALSA

Grilled Salmon with Fennel Orange Salsa image

Categories Citrus Fish Olive Marinate Backyard BBQ Orange Salmon Fennel Grill/Barbecue Gourmet

Yield Serves 8

Number Of Ingredients 11

Ingredients

For the salsa
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)

Steps:

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 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.

FENNEL-ORANGE SALSA

Fennel-Orange Salsa image

I love orange salsa! Its sweet and tangy flavor profile goes well with ham, pork and poultry around the holidays. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

3 large navel oranges
1 medium fennel bulb, finely chopped, plus 1 tablespoon chopped fennel fronds
1/2 cup finely chopped red onion
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
4 large fresh basil leaves, finely chopped
2 teaspoons rice vinegar
2 teaspoons olive oil
1/4 teaspoon garlic salt

Steps:

Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Finely chop oranges; add to bowl with reserved juices., Add remaining ingredients; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts : Calories 77 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein.

Tips:

Use fresh, ripe fennel and oranges for the best flavor.
If you don't have a mandoline, you can use a sharp knife to thinly slice the fennel and oranges.
Be sure to remove the seeds from the oranges before slicing them.
Add a pinch of salt and pepper to taste. If you prefer a spicier salsa, add a pinch of cayenne pepper.
For a sweeter salsa, add a tablespoon of honey or agave nectar.
Serve immediately or store in the refrigerator for up to 3 days.

Conclusion:

Fennel orange salsa is a refreshing and flavorful salsa that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Serve it with chips, tacos, burritos, or grilled fish or chicken. Enjoy!