Recipe

June 29, 2010

Grilled Salmon With Citrus Salsa Verde Recipe

Recipe:

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Salsa

Step 1: Grate 2 tbsp 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.

Salmon

Step 1: 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 2: Brush the salmon on both sides with the agave nectar and season with salt and pepper. Grill for 3-4 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 3: Spoon the salsa verde on top of the salmon, or serve it on the side as an accompaniment.

Reprinted with permission from Giada de Laurentiis’ Giada at Home (2010 Clarkson Potter).

Photo Giada At Home

Ingredients

Salsa
2 large oranges
1 tsp grated lemon zest
3 tbsp 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 tbsp chopped fresh mint leaves
2 tbsp capers, rinsed, drained, and coarsely chopped
1 tsp crushed red pepper flakes
Salt and freshly ground black pepper

Salmon
Vegetable or canola oil, for the grill
4 (4-5-oz.) skinless centre-cut salmon fillets, each about 3″ square
2 tbsp amber agave nectar or pure maple syrup*
Salt and freshly ground black pepper

* Agave is a natural sweetener from the blue agave plant in South America, and brushed on the salmon it creates a nice caramelized crust.

Directions

Yield:

Salsa

Step 1: Grate 2 tbsp 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.

Salmon

Step 1: 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 2: Brush the salmon on both sides with the agave nectar and season with salt and pepper. Grill for 3-4 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 3: Spoon the salsa verde on top of the salmon, or serve it on the side as an accompaniment.

Reprinted with permission from Giada de Laurentiis’ Giada at Home (2010 Clarkson Potter).

Photo Giada At Home

Photographer:

Jonelle Weaver

Tags: barbecue chef Citrus Salsa cookbook Food Network Giada At Home Giada de Laurentiis Grill Recipe salmon Summer

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