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Grilled Salmon with Salsa Verde Recipe

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Grilled Salmon with Salsa Verde

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Serves 4 | 


Salsa Verde:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1/2 cup fresh parsley, chopped
2 scallions, finely sliced
3 tablespoons chopped mint
2 tablespoons capers, rinsed, drained, coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon red pepper flakes
Kosher salt, to taste
Fresh ground black pepper, to taste
Vegetable oil, for brushing grill
4 4-5 oz salmon fillets, skinned
2 tablespoons amber agave nectar
Kosher salt, to taste
Fresh ground black pepper, to taste


  1. Peel and pull out orange segments. Place in a mixing bowl. Add olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Lightly toss ingredients together. Season with salt and pepper. Set aside.
  2. Preheat grill to medium-high. Brush grill grates with vegetable oil.
  3. Brush salmon with agave nectar. Season with salt and pepper.
  4. Place salmon on grill and cook for 3-4 minutes per side. (Salmon should easily flake)
  5. Transfer to serving plates and let sit for 5 minutes. Spoon a generous amount of salsa verde over salmon and enjoy.
Course: Dinner
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