Grilled Salmon with Citrus Salsa Verde
Total: 23 min
Prep: 10 min
Inactive: 5 min
Cook: 8 min
Yield: 4 servings
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
For the salsa: Peel and trim the ends from the oranges. Use a paring knife to cut along the membrane of each segment and remove them into a medium bowl. Add olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss gently and season with salt and pepper to taste. Set aside.
For the salmon: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grill rack with vegetable oil to prevent sticking. Brush the salmon with agave nectar and season with salt and pepper. Grill for about 3 to 4 minutes per side, or until the fish flakes easily and is cooked through. Transfer the salmon to a platter and let it rest for 5 minutes.
Top the salmon with the salsa verde or serve it on the side.
Prep: 10 min
Inactive: 5 min
Cook: 8 min
Yield: 4 servings
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
For the salsa: Peel and trim the ends from the oranges. Use a paring knife to cut along the membrane of each segment and remove them into a medium bowl. Add olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss gently and season with salt and pepper to taste. Set aside.
For the salmon: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grill rack with vegetable oil to prevent sticking. Brush the salmon with agave nectar and season with salt and pepper. Grill for about 3 to 4 minutes per side, or until the fish flakes easily and is cooked through. Transfer the salmon to a platter and let it rest for 5 minutes.
Top the salmon with the salsa verde or serve it on the side.