Grilled Salmon with Citrus Salsa Verde

Name: Grilled Salmon with Citrus Salsa Verde
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps amber agave nectar; 4 servings Vegetable or canola oil, for oiling the grill; 2 Tbsps capers, rinsed, drained and coarsely chopped; 118 milliliters chopped fresh flat-leaf parsley; 3 Tbsps chopped fresh mint leaves; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lemon juice; 1 teaspoon lemon zest; 59 milliliters extra-virgin olive oil; 2 Tbsps orange zest; 2 larges oranges; 1 teaspoon crushed red pepper flakes; 454 grams center cut salmon fillets, skinned, each about 3-inches square; 2 scallions, finely sliced

Grilled Salmon with Citrus Salsa Verde is a gluten free, dairy free, and pescatarian main course. One serving contains 967 calories, 48g of protein, and 70g of fat. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 23 minutes. Head to the store and pick up lemon juice, mint leaves, olive oil, and a few other things to make it today. To use up the oranges you could follow this main course with the Honey Custards with Blood Oranges and Candied Lemon as a dessert. It is an expensive recipe for fans of Mexican food. It is perfect for The Fourth Of July.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Orange

Salsa

Equipment you will use

Knife

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Lemon Juice

Orange Zest

Lemon Zest

Olive Oil

Green Onions

Parsley

Capers

Mint

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.

Ingredients you will need

Salmon

Equipment you will use

Grill Pan

Grill

Brush the grilling rack with vegetable oil to keep the salmon from sticking.

Ingredients you will need

Vegetable Oil

Salmon

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.

Ingredients you will need

Salt And Pepper

Agave

Salmon

Fish

Equipment you will use

Grill

Transfer the salmon to a platter and allow to rest for 5 minutes.

Ingredients you will need

Salmon

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

Ingredients you will need

Salsa Verde

Salmon

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.

Ingredients you will need

Orange

Salsa

Equipment you will use

Knife

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Lemon Juice

Orange Zest

Lemon Zest

Olive Oil

Green Onions

Parsley

Capers

Mint

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.

Ingredients you will need

Salmon

Equipment you will use

Grill Pan

Grill

Brush the grilling rack with vegetable oil to keep the salmon from sticking.

Ingredients you will need

Vegetable Oil

Salmon

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.

Ingredients you will need

Salt And Pepper

Agave

Salmon

Fish

Equipment you will use

Grill

Transfer the salmon to a platter and allow to rest for 5 minutes.

Ingredients you will need

Salmon

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

Ingredients you will need

Salsa Verde

Salmon

Equipment

Ingredients

Servings:

2Tbsps

amber agave nectar 4servings

Vegetable or canola oil, for oiling the grill 2Tbsps

capers, rinsed, drained and coarsely chopped 118milliliters

chopped fresh flat-leaf parsley 3Tbsps

chopped fresh mint leaves 4servings

Kosher salt and freshly ground black pepper 59milliliters

fresh lemon juice 1teaspoon

lemon zest 59milliliters

extra-virgin olive oil 2Tbsps

orange zest 2larges

oranges 1teaspoon

crushed red pepper flakes 454grams

center cut salmon fillets, skinned, each about 3-inches square 2

scallions, finely sliced

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Naked Winery Dominatrix, Willamette Valley, Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Naked Winery Dominatrix, Willamette Valley, Pinot Noir

Forest loam gives way to delicate cranberry and raspberry fruit. On the palate juicy red berries entice as soft tannins lead to a toasty and long finish