This recipe is healthy, light and easy to make. You can use Spring, Sockeye, Coho, or Pink Salmon for this recipe. All will be equally healthy and the salsa will complement each of them. – Jen
2 Filet of Salmon (6oz)
1 Orange (segmented and cut into small dice)
1 Tbsp Grated Orange zest
1 tsp Grated Lemon zest
1.5 Tbsp Lemon juice
1/8 cup Olive oil
¼ cup Fresh Italian Parsley (chopped)
1 Shallot (finely chopped)
1.5 Tbsp Fresh Mint (chopped)
1 Tbsp Capers (slightly chopped)
½ tsp Crushed Red Pepper Flakes
- To make the salsa: Grate 1 Tbsp of Orange zest into a bowl. Next, peel and trim the ends off of the orange. Using a sharp paring knife, cut along the membrane on both sides of the segment. Free the segments and place them on a cutting board. Dice the orange segments and place them into the bowl with the orange zest. Add the lemon zest, lemon juice, olive oil, parsley, mint, capers and red chili flakes. Mix gently and season with salt and pepper. Reserve.
- Preheat grill to a medium high heat.
- Season salmon with salt and pepper, and drizzle with a little vegetable oil. Rub vegetable oil over salmon evenly. Grill Salmon for 3-4 mins per side, until the fish flakes easily and is cooked to medium.
- Serve Salmon on plate topped with the salsa verde.