Grilled Salmon With Citrus Salsa And Baby Greens 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.

GRILLED CITRUS SALMON

Grilled Citrus Salmon image

This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup canola oil
1 medium onion, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)
orange or lemon slices, optional

Steps:

Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

GRILLED SALMON WITH CITRUS SALSA AND BABY GREENS

Grilled Salmon with Citrus Salsa and Baby Greens image

Salmon fillets are grilled to perfect doneness, then arranged on top of a baby lettuce and fennel salad, and topped with a freshly-made orange and basil salsa.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 medium (blank)s oranges, peeled, cored and chopped
¼ cup finely chopped red onion
5 leaf (blank)s basil leaves, thinly sliced
1 teaspoon extra-virgin olive oil
1 pinch Salt and freshly ground black pepper
2 tablespoons fresh orange juice
1 teaspoon seasoned rice-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons extra-virgin olive oil
4 (5 ounce) salmon fillets
1 (5 ounce) package Dole® Sweet Baby Lettuces or other DOLE® salad variety
½ bulb fennel, thinly sliced

Steps:

Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper. Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper.
Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to 12 minutes, depending on thickness.
Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat. Arrange salad on plates with salmon fillets. Spoon orange salsa over top of salmon.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.9 g, Cholesterol 69.8 mg, Fat 25.1 g, Fiber 1.9 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 139.5 mg, Sugar 1.1 g

GRILLED SALMON WITH CITRUS SALSA AND BABY GREENS

Grilled Salmon with Citrus Salsa and Baby Greens image

Salmon fillets are grilled to perfect doneness, then arranged on top of a baby lettuce and fennel salad, and topped with a freshly-made orange and basil salsa.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 medium (blank)s oranges, peeled, cored and chopped
¼ cup finely chopped red onion
5 leaf (blank)s basil leaves, thinly sliced
1 teaspoon extra-virgin olive oil
1 pinch Salt and freshly ground black pepper
2 tablespoons fresh orange juice
1 teaspoon seasoned rice-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons extra-virgin olive oil
4 (5 ounce) salmon fillets
1 (5 ounce) package Dole® Sweet Baby Lettuces or other DOLE® salad variety
½ bulb fennel, thinly sliced

Steps:

Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper. Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper.
Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to 12 minutes, depending on thickness.
Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat. Arrange salad on plates with salmon fillets. Spoon orange salsa over top of salmon.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.9 g, Cholesterol 69.8 mg, Fat 25.1 g, Fiber 1.9 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 139.5 mg, Sugar 1.1 g

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