Orange-Fennel-Olive Relish

orange-fennel-olive relish served with salmon
Photo: Nico Schinco
Total Time:
10 mins
Makes 1 1/2 cups

Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.


  • 2 oranges

  • ½ cup thinly sliced fennel

  • 12 chopped oil-cured olives

  • ¼ cup torn fresh mint leaves

  • 1 teaspoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  1. Grate 1 teaspoon orange zest, then remove peel and pith from oranges. Holding fruit above a bowl, use a small paring knife to cut between membranes and remove segments. Squeeze 1 tablespoon juice from membranes into a bowl.

  2. Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve.

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