Salmon with Citrus Salsa Verde Sauce

Grilled classic salmon makes it more flavorful salsa verde orange sauce from jada which does not require culinary processing. To balance the sweetness of fruit, she add a few spoons of spicy capers to the sauce plus cereal red pepper and chives. It turns out fresh, healthy dish. Nutritional value of one serving: (4 total) Calories 497, total fats 33 g., saturated fats 6 g., proteins 30 g., carbohydrates 19 g., fiber 3 g., cholesterol 78 mg., sodium 457 mg., sugar – g. Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salmon

• 4 salmon fillets with skin (110 – 140 gr.) From the central part of the fish (each steak is in the form of a square with a side of about 8 cm.)
• Grill vegetable oil
• 2 tbsp. l dark agave nectar
• Salt and ground black pepper

Salsa verde

• 2 large oranges
• 1/4 Art. olive oil
• 1/4 Art. fresh lemon juice
• 1/2 tbsp. chopped fresh parsley
• 2 finely chopped stalks of green onions
• 3 tbsp. l chopped fresh mint leaves
• 2 tbsp. l coarsely chopped capers (drain the brine and Rinse)
• 2 tbsp. l orange zest
• 1 tsp lemon zest
• 1 tsp crushed red pepper flakes
• Salt and ground black pepper

Recipes with similar ingredients: salmon, salsa sauce, oranges, Agave nectar, lemon zest, capers, red pepper flakes, green onion, mint, parsley

Recipe preparation:

1. For salsa: Peel each orange and cut off the ends. Use a fruit knife to cut along the films on both sides. each lobule. Take out the flesh of the slices and put in a medium bowl size. Add olive oil, lemon juice, parsley, green onions, mint, capers, orange zest, lemon zest and cereal red pepper. Mix lightly, and salt and pepper over to taste.
2. For salmon: Put the frying pan on the grill on moderately strong fire or prepare a gas or charcoal grill. Grease grill the grill with vegetable oil to prevent the fish from sticking. Grease salmon fillet on both sides with agave nectar, salt and pepper over to taste. Grill until the fish begins to split into fiber, until ready, for about 3-4 minutes. from each side. Transfer the fillet to a dish and leave for 5 minutes. salsa verde or serve the sauce in a separate bowl.