Grilled Salmon with Citrus Salsa Verde
From Giada at Home: Family Recipes from Italy and California
Printable Recipe
From Giada at Home: Family Recipes from Italy and California
Printable Recipe
Prep time: 10 minutes
Grill time: 10 minutes
Serves 4
Ingredients: Salsa:
2 large oranges
1 tsp grated lemon zest
3 tbsp fresh lemon juice (usually 1 lemon)
¼ cup olive oil
½ cup fresh Italian/flat leaf parsley, chopped
2 scallions, finely sliced
3 tbsp fresh mint leaves, chopped
2 tbsp capers, rinsed, drained & coarsely chopped
1 tsp red pepper flakes
Salt and freshly ground pepper to taste
Salmon: 4 individual, skinless salmon fillets,
2 tbsp amber agave nectar or pure maple syrup
Salt and freshly ground pepper to taste
Directions: Salsa:
1. Grate 2 tbsp orange zest and place in a non-reactive 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 and add to the orange zest in the bowl.
2. Add the lemon zest, juice, olive oil, parsley, scallions, mint, capers and red pepper flakes. Toss lightly and season with salt and pepper. Set aside.
Salmon:
1. Place a grill pan over medium high heat or preheat a BBQ. Brush the grilling rack with vegetable oil to keep the salmon from sticking.
2. Brush both sides of the salmon with the agave nectar or maple syrup and season with salt & pepper. Grill 3-4 minutes per side or until the fish flakes easily.
3. Transfer the grilled salmon to plates or a platter and allow to rest for 5 minutes.
4. Top with salsa verde.
Great served with simple salad
Grill time: 10 minutes
Serves 4
Ingredients: Salsa:
2 large oranges
1 tsp grated lemon zest
3 tbsp fresh lemon juice (usually 1 lemon)
¼ cup olive oil
½ cup fresh Italian/flat leaf parsley, chopped
2 scallions, finely sliced
3 tbsp fresh mint leaves, chopped
2 tbsp capers, rinsed, drained & coarsely chopped
1 tsp red pepper flakes
Salt and freshly ground pepper to taste
Salmon: 4 individual, skinless salmon fillets,
2 tbsp amber agave nectar or pure maple syrup
Salt and freshly ground pepper to taste
Directions: Salsa:
1. Grate 2 tbsp orange zest and place in a non-reactive 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 and add to the orange zest in the bowl.
2. Add the lemon zest, juice, olive oil, parsley, scallions, mint, capers and red pepper flakes. Toss lightly and season with salt and pepper. Set aside.
Salmon:
1. Place a grill pan over medium high heat or preheat a BBQ. Brush the grilling rack with vegetable oil to keep the salmon from sticking.
2. Brush both sides of the salmon with the agave nectar or maple syrup and season with salt & pepper. Grill 3-4 minutes per side or until the fish flakes easily.
3. Transfer the grilled salmon to plates or a platter and allow to rest for 5 minutes.
4. Top with salsa verde.
Great served with simple salad
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