salmon and citrus salad

Recipe printed from chiknpastry

Salmon with Agave Nectar & (Expertly-Supremed) Citrus Salad
Adapted from Giada de Laurentiis, Giada at Home; serves 4

2 large oranges
1 large grapefruit
1/4 c evoo
1/4 c fresh lemon juice
1/3 c chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 T chopped fresh mint leaves
2 T capers, rinsed, drained and coarsely chopped
2 T orange zest
1 t lemon zest
1 t crushed red pepper flakes
salt and pepper, to taste

2 T canola oil
4 (4 to 5-ounce) center cut wild Alaskan salmon fillets, skin-on
2 T amber agave nectar
salt and pepper


  1. For the salsa: Peel and trim the ends from each orange and grapefruit. 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.
  2. For the salmon: Preheat oven to 350 F. Heat an oven-proof skillet with canola oil over medium-high, until oil starts to shimmer but not smoking hot. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Saute, skin side down, for about 2 minutes. Flip carefully and sear other side for about 30 seconds, then place in oven for about 4 minutes or until cooked and flaky. Transfer the salmon to a platter and allow to rest for 5 minutes.
  3. Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Serve dish with millet or another healthy grain. For millet, cook 1 cup organic millet in 3 cups of water. Bring to boil, stir and reduce heat and cover for about 15-20 minutes or until water is gone. Let sit a few minutes and fluff with a fork. For this dish, I squeezed some citrus juices (basically, the juices remaining after segmenting the fruits) and tossed some chopped mint into the millet.