Grilled Salmon with Citrus Salsa Verde

From the book, Giada at Home. get this book >


4 servings
Citrus Salsa Verde
2 large orangesorange(s), large2
¼ cup extra-virgin olive oilextra-virgin olive oil¼
3 tablespoons fresh lemon juicelemon juice3
½ cup chopped fresh flat-leaf parsleyfresh italian parsley½
2 scallions, finely slicedscallion(s)2
3 tablespoons chopped fresh mintfresh mint sprigs3
2 tablespoons capers, rinsed, drained and coarsely choppedcapers2
1 teaspoon lemon zestlemon zest1
1 teaspoon crushed red pepper flakesred pepper flakes1
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
Grilled Salmon
Vegetable or canola oil for oiling the grillvegetable oil1
4 (4 to 5-ounce) center-cut salmon filets, skinned, each about 3-inches squarecenter-cut salmon filets, 4 to 5 ounce4
2 tablespoons amber agave nectaramber agave nectar2
Kosher salt and freshly ground black peppersalt and freshly ground black pepper1


Citrus Salsa Verde
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 place in a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
Grilled 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.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

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This recipe is featured in:
Giada at Home: Family Recipes from Italy and California

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