After teaching till 9pm, it can take a while to relax enough to fall asleep. So often, at 2am, I watch cooking shows on Youtube. This dish is inspired by a Youtube session with Italian American chef Giada de Laurentis. The flavour was quite delicious. I did not follow the recipe exactly and some substitutions were necessary.
Orange Salsa Verde
The salsa is bright, sweet, salty and spicy. To make it, segment your oranges, (this takes awhile but is worth it!), add olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper.
The agave, or in this case, the honey lemon tea, caramelizes to add some colour.
Sprinkle some salt and pepper on your salmon steaks and then brush with agave (or honey lemon tea, or honey, or maple syrup or whatever you have!). Heat a grill (or a fry-pan) to medium-high heat and brush it with vegetable oil. Grill or fry on each side for 3-4 minutes until it flakes, and then let it rest for a couple of minutes.
Spoon your salsa overtop and enjoy!
Salsa
2 large oranges (I used mandarins), segmented
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh parsley
2 scallions, finely sliced (I used a similar Korean variety)
3 tablespoons chopped fresh mint (I had no mint--it was not to be found)
2 tablespoons capers, rinsed, and chopped (Koreans love their pickled foods, so fortunately, olives, capers and pickles are in ready supply).
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes (I used Korean red pepper powder)
salt and freshly ground black pepper
Salmon
Vegetable 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 (I used Chinese honey lemon tea instead)
salt and pepper
Giada de Laurentis, Salmon with Citrus Salsa Verde
2 large oranges (I used mandarins), segmented
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh parsley
2 scallions, finely sliced (I used a similar Korean variety)
3 tablespoons chopped fresh mint (I had no mint--it was not to be found)
2 tablespoons capers, rinsed, and chopped (Koreans love their pickled foods, so fortunately, olives, capers and pickles are in ready supply).
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes (I used Korean red pepper powder)
salt and freshly ground black pepper
Salmon
Vegetable 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 (I used Chinese honey lemon tea instead)
salt and pepper
Giada de Laurentis, Salmon with Citrus Salsa Verde
RSS Feed