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; 30 grams chopped fresh flat-leaf parsley; 3 Tbsps chopped fresh mint leaves; 4 servings Kosher salt and freshly ground black pepper; 61 milliliters fresh lemon juice; 1 teaspoon lemon zest; 54 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

If you want to add more Mexican recipes to your recipe box, Grilled Salmon with Citrus Salsa Verde might be a recipe you should try. This main course has 496 calories, 24g of protein, and 35g of fat per serving. This recipe serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up amber agave nectar, lemon zest, oranges, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 23 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

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 30grams

chopped fresh flat-leaf parsley 3Tbsps

chopped fresh mint leaves 4servings

Kosher salt and freshly ground black pepper 61milliliters

fresh lemon juice 1teaspoon

lemon zest 54milliliters

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

Grilled Salmon on the menu? Try pairing 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 Argyle Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Argyle Pinot Noir

Argyle Pinot Noir is honest and unmingled. The 2012 vintage for Pinot Noir made itself. Fermented in small lots, and blended for purity, this year's blend croons of ripe, red raspberry, morello cherry and a hint of backwoods spice. No other word can describe the palate but lush. Gentle, slightly firm tannin beneath, the acid sings true and long. Enjoy early, or sit on it a few years for enhanced nuance.