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Roasted Fennel Salsa

Yield 2 cups (serving size: 1/4 cup)
This salsa complements a full-flavored fish such as grilled tuna or swordfish.

Ingredients

  • 1 whole garlic head
  • 2 medium fennel bulbs, thinly sliced
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon minced fresh rosemary

Nutrition Information

  • calories 36
  • caloriesfromfat 48 %
  • fat 1.9 g
  • satfat 0.2 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 1.1 g
  • carbohydrate 4.3 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 77 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450° for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.