Time: 25 min.
Complexity: easily
Servings: 4

Classic grilled salmon gets a boost of flavor with Giada's no-cook orange salsa verde. To balance the sweetness of the fruit, she adds a few spoons of zesty capers, red pepper flakes, and green onions. The result is a fresh, healthy dish.

Ingredients:

Salmon

• 4 fillets salmon with skin (110 - 140 g) from the central part of the fish (each steak is a square with a side of approximately 8 cm.)
• Vegetable oil for greasing the grill
• 2 tbsp. l. dark agave nectar
• Salt and ground black pepper

Salsa Verde

• 2 large oranges
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh parsley
• 2 finely chopped green onion stalks
• 3 tablespoons chopped fresh mint leaves
• 2 tbsp coarsely chopped capers (drained and rinsed)
• 2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, salsa sauce, Oranges, Agave nectar, lemon zest, capers, red pepper flakes, green onions, mint, parsley

We recommend

Preparation:

Step 1
• For salsa: Peel each orange and trim the ends. Using a paring knife, make slits along the membrane on both sides of each wedge. Scoop out the flesh and place in a medium bowl.
  
  Add olive oil, lemon juice, parsley, green onions, mint, capers, orange zest, lemon zest, and red pepper flakes. Stir gently, and season with salt and pepper to taste.
Step 2
• For salmon: Place a grill pan over medium-high heat or prepare a gas or charcoal grill. Brush the grill grate with vegetable oil to prevent the fish from sticking.
  
  Brush both sides of the salmon fillet with agave nectar and season with salt and pepper to taste. Grill until the fish begins to flake, about 3-4 minutes per side. Transfer the fillet to a platter and let it rest for 5 minutes.
  
  Spoon salsa verde over the fish or serve the sauce in a separate bowl.

Votes: 4