Grilled Salmon with Citrus Salsa

Name: Grilled Salmon with Citrus Salsa
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: American Italian
Ingredients: 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; 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

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I love salmon, and this is a really vibrant, delicious way to eat it for summer. After seasoning the salmon steaks, I brush them with a bit of agave - it makes it so that when the salmon hits the grill, it forms a really delicious caramelized crust. Citrus and fish make a perfect pairing in my book, and the bright citrus "salsa" adds a ton of flavor to brighten it up. Orange segments, lemon juice, briney capers, herby parsley, fresh mint... it's such a delicious little condiment, sort of a mix between a salsa and a slaw, and it's really delicious with virtually any seafood.

grilled salmon with citrus salsa

Servings

Prep Time

10 minutes

Cook Time

8 minutes

Image of Grilled Salmon with Citrus Salsa

Ingredients

For The 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)

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2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

For The 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

Instructions

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.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 474

Amount/Serving % Daily Value

Carbs: 18 grams
Protein: 36 grams
Fat: 28 grams
Saturated Fat: 6 grams
Cholesterol: 97 milligrams
Sodium: 191 milligrams
Fiber: 2 grams
Sugar: 14 grams

dairy free

gluten free

nut free

3 comments

Leticia Gushiken - Jun 09

★★★★★

★★★★★

Dejar Giada, I souls Like gluten free pizza, I donut unos how to make IT, Can I to make with rice fluor? Thanks a lot.
Pavel Kurecka - Jun 09

★★★★★

★★★★★

Easy, light, and non-dairy.
Pavel Kurecka - Jun 09

★★★★★

★★★★★

Easy, light, andnon-dairy.