Grilled Salmon with Citrus Salsa Verde

Name: Grilled Salmon with Citrus Salsa Verde
Yield: 4 servings
Ingredients: 2 large oranges; 1 teaspoon grated lemon zest; 3 tablespoons fresh lemon juice (from 1 lemon); 1/4 cup olive oil; 1/2 cup chopped fresh ﬂat-leaf parsley leaves; 2 scallions, finely sliced; 3 tablespoons chopped fresh mint leaves; 2 tablespoons capers, rinsed, drained, and coarsely chopped; 1 teaspoon crushed red pepper flakes; Salt and freshly ground black pepper; Vegetable or canola oil, for the grill; 4 (4- to 5-ounce) skinless center-cut salmon fillets, each about 3 inches square; 2 tablespoons amber agave nectar or pure maple syrup; Salt and freshly ground black pepper

December 20, 2011

This is my favorite way to eat fish, with a very clean, fresh, and simple preparation. Agave is a natural sweetener from the blue agave plant in South America, and brushed on the salmon it creates a nice caramelized crust. Topped with salsa verde made of citrus zests and herbs, this dish is super-light and perfect on a hot summer day. Jade loves the grilled salmon, too!

Recipe information

Yield
4 servings

Ingredients

Salsa

2 large oranges

1 teaspoon grated lemon zest

3 tablespoons fresh lemon juice (from 1 lemon)

1/4 cup olive oil

1/2 cup chopped fresh ﬂat-leaf parsley leaves

2 scallions, finely sliced

3 tablespoons chopped fresh mint leaves

2 tablespoons capers, rinsed, drained, and coarsely chopped

1 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper

Salmon

Vegetable or canola oil, for the grill

4 (4- to 5-ounce) skinless center-cut salmon fillets, each about 3 inches square

2 tablespoons amber agave nectar or pure maple syrup

Salt and freshly ground black pepper

Preparation

Step 1
For the salsa: Grate 2 tablespoons zest from the oranges and put it in a medium bowl. Peel and trim the ends from each orange with a sharp knife. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on a cutting board. Coarsely chop the segments and scoop them into the bowl with the orange zest. Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers, and red pepper flakes. Toss lightly and season with salt and pepper. Set aside.
Step 2
For the salmon: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking.
Step 3
Brush the salmon on both sides with the agave nectar and season with salt and pepper. Grill for 3 to 4 minutes on each side, until the fish flakes easily and is cooked to medium. Transfer the salmon to a platter and allow to rest for 5 minutes.
Step 4
Spoon the salsa verde on top of the salmon, or serve it on the side as an accompaniment.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

TagsSalmon Fish Seafood Orange Citrus Fruit Parsley Herbs & Spices Mint Main Dinner Dairy Free Nut Free Gluten Free Weeknight Meals Grilling Cookbooks

Recipe information

Ingredients

Salsa

Salmon

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes