Tried & True: Grilled Salmon with Citrus Salsa Verde

Tried & True: Grilled Salmon with Citrus Salsa Verde

With my recent injury, I have to admit, I have been a bit apprehensive about getting back into the kitchen.  It was so bad last night that I finally caved and confessed to Diana that I failed the Eat In Challenge when I ordered takeout.  Tonight my mind was full of “What Ifs”  What if I whacked my thumb again?  What if I cut yet another finger?  What if I just couldn’t cook?  I was plagued by self doubt but when I  started started slicing up the orange, I began to squelch the nagging what ifs.

Giada de Laurentiis made this grilled salmon with citrus salsa verde on a recent episode that caught my attention.  As you all know, I’m trying to learn how to incorporate agave into more of my recipes.  What I didn’t factor was the time it would take to make the citrus salsa, especially with the frankenthumb.  All in all, this is a keeper.  The citrus salsa pairs up well with the salmon and is worth the effort.

Ingredients

  • 2 large oranges
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • ½ 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
  • 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
Read the whole recipe on Cooking in Stilettos