Thursday, 22 April 2010

Giada's Grilled Salmon with Citrus Salsa Verde, from her new book!

This is a brilliantly simple and delicious summer dish with bright flavours and no guilt. The herbs and citrus balance the flavours of the sweet fish beautifully and the meal comes together quick enough for weeknight dining. All you need is a salad, some crusty bread, and a nice bottle of wine to pair with it.

Grilled Salmon with Citrus Salsa Verde
by Giada Di Laurentiis from Giada at Home

This is my favorite way to eat fish, with a very clean, fresh, and simple preparation. Agave 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 super-light and perfect on a hot summer day. Jade loves the grilled salmon, too! GdL

2 large oranges
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 lemon)
1⁄4 cup olive oil
1⁄2 cup chopped fresh flat-leaf parsley leaves
2 scallions, finely sliced
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

Vegetable or canola oil, for the grill
4 (4- to 5-ounce) skinless center-cut salmon fillets, each about 3 inches square
2 tablespoons amber agave nectar or pure maple syrup
Salt and freshly ground black pepper

For the salsa: Grate 2 tablespoons 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 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.

(served here on a bed of baby spinach -N)

Excerpted from Giada at Home by Giada De Laurentiis Copyright © 2010 by Giada De Laurentiis.
Recipe has been published on this blogsite by permission.