Ingredients for Salsa
1 orange
3 Tbsp. Jalapeno Lime White Balsamic
¼ c. House Blend Olive Oil
½ cup chopped fresh parsley
2 green onions, finely chopped
2 tsp. Salt Cellar Lime Pepper
2 Tbsp. capers, rinsed, drained and coarsely chopped
Saltwest Naturals Sweet Smokey Maple Sea Salt
Ingredients for Salmon:
EVOO for the grill
4 skinless center-cut salmon fillets (4-5 ounces and about 3” square)
2 Tbsp. amber agave nectar
2 Tbsp. Maple Balsamic
salt & freshly ground black pepper
For Salsa:
Grate 2 Tbsp. zest from the orange into a medium bowl. Then, peel and trim the ends from each orange with a sharp knife. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on a cutting board. Coarsely chop the segments and scoop them into the bowl with the orange zest.
Add the Jalapeno Lime White Balsamic, House Blend Olive Oil, parsley, green onion, Lime Pepper, capers. Toss lightly and season with salt. Set aside.
For Salmon:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with EVOO to keep the salmon from sticking.
Brush the salmon on both sides with the agave nectar and maple balsamic and season with salt & pepper.
Grill for 3-4 minutes on each side, until the fish flakes easily and is cooked to medium. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon, or serve it on the side as an accompaniment.
*Tested in our BBQ Cooking Class
Note: Try this wonderful salsa over a variety of other dishes, or over a bed of spinach for a lovely summer spinach salad!
