Tried and True: Grilled Salmon with Citrus Salsa Verde

Grilled Salmon with Citrus Salsa Verde | Cooking In Stilettos

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 squelch the nagging what ifs.

Giada de Laurentiis made this grilled salmon with 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. … 

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When I’m Wrong, I Say I’m Wrong…

I have a confession, dear readers – I have never been a fan of Rocco DiSpirito.  Truth be told, when I would see him come on Top Chef or whenever, I’d sigh and look away – quite frankly because I bought into the the hype and the b.s. that surrounded Rocco.  Too much chatter sullied my opinion.  I should have NEVER let that happen, but I did. 

So, when I caught Rocco’s demo at SOBE this year, I stayed to take some shots for you guys and, of course, to see if this guy was “all that”.    As I told him when I had the pleasure of chatting with him later, when I’m wrong – I say I’m wrong.  Peeps – I was wrong.  Rocco is one heck of a chef, knows his ingredients, and can teach even the beginning cook how to make a killer sauce.  Not to mention, in talking with him, he was down to earth, knows his stuff and gives it back as good as he gets it.  He’s sassy and then some.  And, yes, I was wrong about him.  And I admit it. 

I promised him I’d make some of his recipes and try them out, along with getting a list of books that he thought I should read.  Life got in the way so I didn’t have much time to really work on breaking in my spiffy copy of “Rocco Gets Real.”  However, since my dad was visiting this week, he suggested we have salmon for dinner.  Rather than use my usual go-to recipes, I thought, “Perhaps Rocco has a salmon recipe” and, most definitely, the man didn’t disappoint.  This recipe was crazy simple and, served over some lightly steamed asparagus drizzled with Meyer Lemon Oil and Sea Salt, oh – my – heavens dinner was divine.  Thanks again, Rocco! 


Salmon With Mustard Crust

Recipe Courtesy of Rocco DiSpirito, Rocco Gets Real


  • 4 6 oz. portions skinless salmon fillet
  • Salt and Freshly Ground Pepper
  • 1 medium red onion, sliced very thin
  • 1/3 cup Dijon mustard


  1. Preheat broiler on low.  Line a rimmed baking sheet with foil.
  2. Season salmon with salt and pepper; lay on prepared baking sheet.
  3. Mix onions and mustard together. 
  4. Divide evenly among the salmon portions, spreading to cover the surface of the fish completely.
  5. Broil until salmon is just cooked through and crust is lightly charred, about 8 minutes.

Mustard Crusted Salmon