Grilled Salmon Fillet with Citrus Salsa Verde

Preparation: 10 minutes Cooking time: 13 minutes Full: 23 minutes Serves: 4

Material:

• 2 oranges
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley
• 2 green onions, finely chopped
• 3 tablespoons chopped fresh mint leaves
• 2 tablespoons capers, rinsed, drained and roughly chopped
• 2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• Vegetable or canola oil, for greasing the grill
• 4 to 5 ounces centre-cut salmon fillets, skinless, about 3 inches each
• 2 tablespoons amber agave nectar
• Kosher salt and freshly ground black pepper

Production steps:

1. Peel and trim off the ends of each orange. Using a paring knife, cut along the membrane on both sides of each segment. Release the portions and add them to a medium bowl. Add olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest and red pepper flakes. Stir gently, season with salt and pepper, and taste. Set aside.

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grill grate with vegetable oil to prevent the salmon from sticking. Brush both sides of the salmon with agave nectar and season with salt and pepper. Grill until fish flakes easily and is cooked through, about 3 to 4 minutes per side. Transfer salmon fillets to a plate and let rest for 5 minutes.
2. Spoon the salsa over the salmon fillets or serve as a side.