Grilled Salmon With Citrus Salsa Verde
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 large
Orange1 cup
Extra-Virgin Olive Oil1 cup
Lemon Juice (fresh)2 tbsps
Orange Zest1 tsp
Lemon ZestDirections:
1
Watch how to make this recipe
2
For the salsa: Peel and trim the ends from each orange
3
Using a paring knife, cut along the membrane on both sides of each segment
4
Free the segments and add them to a medium bowl
5
Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes
6
Toss lightly and season with salt and pepper, to taste
7
Set aside
8
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
9
Brush the grilling rack with vegetable oil to keep the salmon from sticking
10
Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste
11
Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side
12
Transfer the salmon to a platter and allow to rest for 5 minutes
13
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment
14
For the salsa: Peel and trim the ends from each orange
15
Using a paring knife, cut along the membrane on both sides of each segment
16
Free the segments and add them to a medium bowl
17
Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes
18
Toss lightly and season with salt and pepper, to taste
19
Set aside
20
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
21
Brush the grilling rack with vegetable oil to keep the salmon from sticking
22
Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste
23
Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side
24
Transfer the salmon to a platter and allow to rest for 5 minutes
25
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment