Grilled salmon with citrus salsa verde
- For the salsa
- 2 oranges
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice (from 1 lemon)
- ¼ cup olive oil
- ½ cup chopped flat-leaf fresh  parsley leaves
- 2 finely sliced scallions
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons capers, rinsed, drained, and coarsely chopped
- 1 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- For the Salmon
- Vegetable or canola oil, for the grill
- 4 (4- to 5-ounce) skinless cut salmon fillets, each about 3 inches square
- 2 tablespoons amber agave nectar or pure maple syrup
- Salt and freshly ground black pepper
Instructions:
This is one of my favorite way to eat fish, with a very clean, fresh, and simple preparation. Agave, that we use in this recipe, is a natural sweetener from the blue agave plant in South America, and brushed on the salmon it creates a nice caramelized crust. Topped with salsa verde made of citrus zests and herbs, this dish is superlight and perfect on a hot summer day
- For the salsa:First you grate 2 tablespoons zest from the oranges and put it in a medium bowl. 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 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:  First, 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 the 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.