Ingredients
- 2 large oranges
- 1 teaspoon grated lemon zest
- 3 tablespoon fresh lemon juice (from 1 lemon)
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 2 cup scallions, finely sliced
- 3 tablespoon chopped fresh mint leaves
- 2 tablespoon capers, rinsed, drained, and coarsely chopped
- 1 teaspoon crushed red pepper flakes
- 2 large oranges
- 1 teaspoon grated lemon zest
- 3 tablespoon fresh lemon juice (from 1 lemon)
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 2 cup scallions, finely sliced
- 3 tablespoon chopped fresh mint leaves
- 2 tablespoon capers, rinsed, drained, and coarsely chopped
- 1 teaspoon crushed red pepper flakes
- 4 (4- to 5-ounce) skinless center-cut salmon filets, each about 3-inches square
- 2 tablespoon amber agave nectar or pure maple syrup
Preparation
Baking Directions:
For the salsa: Grate 2 tablespoons zest from the oranges and put it in a medium 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 the segments and scoop them into the bowl with the zest.
Grate 1 teaspoon zest from the lemons and add it to the orange segments.
Juice the lemons and add 3 tablespoons juice to the orange segments along with the olive oil, parsley, scallions, mint, capers, and red pepper flakes.
Toss lightly and season with salt and pepper.
Set aside.
For the salmon: Place 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.
Grill for 3 to 4 minutes on each side until the fish flakes easily and is cooked through.
Transfer the salmon to a platter and allow to rest for 5 minutes.
Serving Directions:
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
