For my birthday, Linda fixed this recipe which she modified from a version at http://www.foodnetwork.com/
She also made a tuna tartare, avocado and cucumber vorspeisenringe.
We enjoyed all three on the veranda and then went in the spa. Ah, Orlando in the dead of winter.
Ingredients
Citrus Salad:
- 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
- 6 tablespoons chopped fresh mint leaves
- 1/2 red pepper, chopped
- 2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Salmon:
- 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
Directions
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, red peppers, 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 rack on 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.
Serve the citrus salad on the side as an accompaniment.
Per Serving: Calories 497; Total Fat 33 grams; Saturated Fat 6 grams; Protein 30 grams; Total Carbohydrate 19 grams; Sugar: 15 grams; Fiber 3 grams; Cholesterol 78 milligrams; Sodium 457 milligrams