Fennel Salsa Recipes

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FENNEL SALAD



Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA



Roasted Halibut with Grapefruit Fennel Salsa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
  • Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
  • Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

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

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.

FENNEL SALSA



Fennel Salsa image

The rich flavors of this salsa complement many types of meat and fish. It would go great in sea bass tacos, or a tasty side with grilled chicken. Please try it. Fennel is sometimes called anisette, or sweet anise. It looks somewhat like a "fat" stalk of celery and it has fronds kind of like dill. Ask your produce manager for it.

Provided by FLUFFSTER

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 7

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
2/3 cup chopped kalamata olive (pitted)
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained and chopped
1 tablespoon balsamic vinegar (don't use cider or distilled)

Steps:

  • Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper.
  • Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

Nutrition Facts : Calories 145.3, Fat 12.8, SaturatedFat 1.8, Sodium 359.4, Carbohydrate 8.2, Fiber 3.5, Sugar 1.2, Protein 1.6

FENNEL SALSA



Fennel Salsa image

Categories     Condiment/Spread     Olive     Tomato     Marinate     Fennel     Summer     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
1/8 cup chopped pitted Kalamata or other brine-cured black olives
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
1 tablespoon balsamic vinegar

Steps:

  • Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

BABY FENNEL WITH SALSA VERDE



Baby Fennel With Salsa Verde image

In my endeavour to try new foods I have not had before, in this case fennel I am posting this recipe from Australian Delicious as it appeals to me and hope it will you too.

Provided by ImPat

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup flat leaf parsley (1 bunch flat leaf was specified leaves picked)
50 g capers (salted, rinsed and drained)
8 anchovy fillets (in olive oil, drained)
2 garlic cloves (chopped)
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil (185 ml)
6 fennel bulbs (baby trimmed)

Steps:

  • For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
  • Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.
  • Drain, then place on a clean tea towel until dry, yet still warm.
  • To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
  • Serve as part of an antipasti platter.

Nutrition Facts : Calories 330.5, Fat 28.2, SaturatedFat 3.9, Cholesterol 4.5, Sodium 589.3, Carbohydrate 18.6, Fiber 7.9, Sugar 0.2, Protein 5.1

APPLE FENNEL SALAD



Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

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

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.

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