Roasted Salmon With Citrus Salsa Verde Recipes

GRILLED SALMON WITH CITRUS SALSA VERDE

Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Time 23m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely 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 oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Steps:

For the salsa: 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 add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put 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, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

ROASTED SALMON WITH SALSA VERDE

Roasted Salmon with Salsa Verde image

Categories Citrus Fish Herb Bake Roast Low Carb Summer Bon Appétit

Yield Makes 20 Servings

Number Of Ingredients 8

Ingredients

1 9 1/2-pound whole salmon without head, cleaned, scaled
Nonstick vegetable oil spray
1 lemon, cut into 1/4-inch-thick slices
12 sprigs mixed fresh herbs (such as parsley, thyme and oregano)
3 tablespoons extra-virgin olive oil
Salsa Verde
Dill sprigs
Lemon slices

Steps:

For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.

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