Tried & True: Grilled Salmon with Citrus Salsa Verde

With my recent injury, I have to admit, I have been a bit apprehensive about getting back into the kitchen. It was so bad last night that I finally caved and confessed to Diana that I failed the Eat In Challenge when I ordered takeout. Tonight my mind was full of “What Ifs” What if I whacked my thumb again? What if I cut yet another finger? What if I just couldn’t cook? I was plagued by self doubt but when I started started slicing up the orange, I began to quelch the nagging what ifs.

Giada de Laurentiis made this grilled salmon with a citrus salsa verde on a recent episode that caught my attention. As you all know, I’m trying to learn how to incorporate agave into more of my recipes. What I didn’t factor was the time it would take to make the citrus salsa, especially with the frankenthumb. All in all, this is a keeper. The citrus salsa pairs up well with the salmon and is worth the effort.

I decided against making some quinoa or couscous as I had some leftover watermelon in the fridge from yesterday’s Whole Foods run. Instead I decided to pair the salmon with another tried & true recipe watermelon salad with ricotta salata.

In other news, I was happy that the UPS guy dropped off a present today – my new Canon Rebel XSi so the photos finally came out somewhat decent. After dropping my prior camera in corn pudding batter, it just hasn’t been the same. Anyone have any food photography or SLR tips for a gal?

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Grilled Salmon With Citrus Salsa Verde

Recipe courtesy of Giada de Laurentiis

Ingredients:

For the Salsa:

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

For the Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions:

For the Salsa:

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 add them to a medium bowl.
Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes.
Toss lightly and season with salt and pepper, to taste. Set aside.

For the Salmon:

Put 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, to taste.
Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side.
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.

Line Up The Ingredients…