Grilled Salmon with Citrus Salsa Verde Recipe

Filed under: Ingredients » Salmon, Olive Oil, Seasonings » Salt, Pepper,

Grilled Veggies and Fish, Yummy

The weather has gone right from Winter snow to 88 degree days and we seem to have skipped Spring all together but with warmer weather, dreams of grilled veggies and fish are large and in charge! So, tonight, we brushed off the grill and got to preparing this lovely grilled Salmon recipe courtesy of FoodNetwork.com for Grilled Salmon with Citrus Salsa Verde.

Grilling the Salmon

We started off with Sockeye Salmon from Trader Joe's - a deal not to be missed for decadent fish at a great price! What a treat. Then, I was craving some summery citrus flavors and went on an online hunt to find this recipe. The salmon was easy, we just coated it was agave syrup and then lightly sprinkled with salt and pepper and pop it on the grill until cooked to your liking.

Making the Orange Salsa

While the salmon is grilling, it is time to get started on the salsa. I chopped up a bright and cheerful orange and mixed it with cilantro instead of the called for parsley as well as scallions, fresh mint, olive oil, lemon juice, lemon and orange zest and a touch of red pepper flakes.

Time to Eat

Put the salsa over the salmon and serve it up. YUM!!

Ingredients (reprinted from FoodNetwork.com, Giada De Laurentiis)

Salsa:

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
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 vegetable 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.

View Comments

Salmon is a good fish. The

Submitted by looking for the cookie jar on Thu, 04/26/2012 - 17:47.

Salmon is a good fish. The only complaint I have ever gotten about salmon is that it smelled fishy, but this statement usually comes from people that hate all types of fish. Personally, I prefer to use fresh salmon at most times. When you buy frozen salmon, the texture is not as flaky and tender and the natural buttery flavor that salmon can have, is dull or muted somehow.

Since I love salmon, I can eat the frozen stuff for a lunch. It is typically a moderately affordable frozen fish at the super market, so I grab some frozen salmon. When I am ready to eat it, I just put it in the oven. However, the difference between fresh and frozen salmon is just night and day. If you are having a special event or party, then you should definitely go with fresh salmon. A lot of people think that if you are grilling that you can make the flavor good no matter what fish you start out with (fresh or frozen), but you really cannot. I mean grilled frozen salmon will no doubt taste better than what you put in the oven or pan fry it, but it will never measure up to grilled, fresh salmon.