Qaterra
Member
This is my take on a foodnetwork.com recipe.
Grilled Salmon with Citrus Salsa Verde
Ingredients
Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
2 tbs chopped fresh mint leaves
1 tbs capers, rinsed, drained and coarsely chopped
1 tbs orange zest
1 tsp lemon zest
3/4 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
Salmon:
peanut oil, ghee, or other oil, for the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
1 tbs amber agave nectar, thinned with 1 tbs water
Kosher salt and freshly ground black pepper
Directions
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Leftovers? Great!
Flake some of the cold salmon and add it to some canned black beans and lima beans, along with some of the salsa. Makes an awesome salad. Or a filling for a wrap with low carb flat bread or tortilla, or use a romaine lettuce leaf for the wrapper.
or
Warm some of the salmon, flake it and add it to a small, well-mashed sweet potato, along with some of the salsa.
Grilled Salmon with Citrus Salsa Verde
Ingredients
Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
2 tbs chopped fresh mint leaves
1 tbs capers, rinsed, drained and coarsely chopped
1 tbs orange zest
1 tsp lemon zest
3/4 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
Salmon:
peanut oil, ghee, or other oil, for the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
1 tbs amber agave nectar, thinned with 1 tbs water
Kosher salt and freshly ground black pepper
Directions
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Leftovers? Great!
Flake some of the cold salmon and add it to some canned black beans and lima beans, along with some of the salsa. Makes an awesome salad. Or a filling for a wrap with low carb flat bread or tortilla, or use a romaine lettuce leaf for the wrapper.
or
Warm some of the salmon, flake it and add it to a small, well-mashed sweet potato, along with some of the salsa.