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Grilled Salmon with Citrus Salsa Verde: Submitted by: Robert Losee | Date Added: 13 Jan 2012
Listed in: Seafood
Ingredients

SALSA
2 large oranges
2 Tbs zest of orange
1 teaspoon grated lemon zest
3 Tbs fresh lemon juice (from 1 lemon)
cup olive oil
cup chopped fresh flat-leaf parsley leaves
2 scallions, finely sliced
3 Tbs chopped fresh mint leaves
2 Tbs capers, rinsed, drained, and coarsely chopped
1 tsp crushed red pepper flakes

SALMON
oil for grill
4 (4- to 5-ounce) skinless center-cut salmon fillets, each about 3 inches square
2 Tbs amber agave nectar or pure maple syrup
salt & freshly ground black pepper

Cooking Instructions

Serves 4

Meg and I modified this a lot for a winter apartment kitchen supper for two. We used the following:
1 clementines (it's what we had)
zest of 1 clementine
zest of lemon
juice of lemon
1/8 cup olive oil
1 Tbs of parsely
2 Tbs minced shallots
tsp red pepper flakes

Instead of grilling we broiled it until flakey and cooked throughout.

It was very very yummy with the salsa tempering the fishiness of the salmon.


FOR SALSA
Grate 2 Tbs 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, caper, and red pepper flakes. Toss lightly and season with salt and pepper. Set aside.

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.

Brush the salmon 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.

Spoon the salsa verde on the top of the salmon, or serve it on the side as an accompaniment.

Based on a recipe from Giada De Laurentiis's book Family Recipes From Italy and California, Giada At Home.

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