For Christmas I recieved many cookbooks. One of the books I got from Evan's family was Giada at Home. I decided the other night that I wanted to make dinner from her book. The meal was amazing and I can't wait to make it again! The salsa verde that goes on top of the salmon could be used for so many things, it was so good. Hope you enjoy this recipe!
Salsa:
2 large oranges
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 lemon)
1/4 cup olive oil (I used a little less)
1/2 cup chopped fresh flat-leaf parsley leaves
2 scallions finely sliced
3 tablespoons chopped fresh mint
2 tablespoons capers, rinsed, drained and chopped
1 teaspoon crushed red pepper flakes (cut down on this is you don't like a little "kick")
Salt and pepper
Salmon:
Olive oil to brush on the grill (I used a grill pan since it is too cold to grill outside)
4 (5 oz) skinless salmon fillets
2 tablespoons agave nectar
salt and pepper
For Salsa: Grate 2 tablespoons zest from the oranges and put it in a medium bowl. Peel and trim the end from each orange with a sharp knife. Useding a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on cutting board. Chop the segments and place them into the bowl. Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers, and red pepper flakes. Toss lightly and season with salt and peppe. Set aside.
For Salmon: Place a grill pan over medium-high heat or preheat a grill. Brush the rack or pan 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 3-4 minutes per side, until the fish flakes easily and is cooked to medium. Transfer the salmon to a plate and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon.
Enjoy!!
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