Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Orange-Fennel-Olive Relish By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on November 19, 2021 Print Share Share Tweet Pin Email Photo: Nico Schinco Total Time: 10 mins Yield: 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. Ingredients 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 Directions 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. Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve. Print