Sunday, 25 July 2010

Grilled Salmon with Citrus Salsa Verde

Salmon has got to be one of my favourite fish ... or meat for that matter. There are so many different ways to prepare it and different flavours to use with it that the options seem endless. This recipe is from the book Giada at Home by well-known chef Giada de Laurentiis. When I saw that the recipe had salmon and citrus together I knew that I had to try it out.

This is a wonderfully light dish that is great for a hot summer evening. It has a light flavour and the agave (or pure maple syrup like I used) creates a wonderfully, slightly sweet carmelization to the outside of the salmon. When it's paired with roasted potatoes and onions and a side of grilled zucchini or asparagus it's the perfect summer meal!

Salsa Ingredients
2 large oranges
1 tsp grated lemon zest
3 tbsp fresh lemon juice (from 1 lemon)
1/4 cup olive oil
1/2 cup chopped fresh flat-leaf parsely leaves
2 scallions, finely sliced
3 tbsp chopped fresh mint leaves
2 tbsp capers, rinsed, drained and coarsely chopped
1 tsp crushed red pepper flakes
salt and freshly ground black pepper to season

Salmon Ingredients
vegetable or canola oil for the grill
4 (4-5 ounce) skinless centre-cut salmon fillets, each about 3-inches square
2 tbsp amber agave nectar or pure maple syrup
salt and freshly ground black pepper

For the salsa:
Grate 2 tbsp 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 orange zest. Add the lemon zest, lemon juice, 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 to medium. Transfer salmon to a platter and allow to rest for 5 minutes.

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


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