Grilled Salmon With Citrus Salsa Verde Recipes

Steps:

• For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

Steps:

• For the Salsa: Zest the oranges and lemons. Peel and trim the ends from each orange. Using a pairing 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 and lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper to taste. Set aside. For the salmon: Preheat the grill or a pan over medium high heat. Brush the surface with oil to prevent sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper to taste. Grill until fish flakes easily and is cooked through, about 3-4 minutes on each side. Transfer the salmon to a plate and allow to rest for 5 minutes. Spoon the salsa verde on top of the salmon and enjoy.

Steps:

• To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
• Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.