Author Notes
Grilled center-cut salmon fillets topped with tart blood orange and caper salsa. —Riley Wofford
Ingredients
-
3
blood oranges, peeled and segmented
-
1/4 cup
fresh blood orange juice
-
1/3 cup
chopped flat-leaf parsley
-
2 tablespoons
chopped cilantro leaves
-
2
scallions, thinly sliced (white and light green parts)
-
2 tablespoons
capers, drained and rinsed
-
2 teaspoons
lemon zest
-
1 teaspoon
crushed red pepper flakes
-
2 tablespoons
extra-virgin olive oil
-
Kosher salt
-
2 tablespoons
vegetable oil
-
4
(6 ounce) center-cut salmon fillets
-
2 tablespoons
agave nectar
-
Freshly ground black pepper
Directions
-
Preheat the oven to 400°F. Stir together the orange segments, orange juice, parsley, cilantro, scallions, capers, lemon zest, red pepper flakes, and olive oil in a medium bowl to combine. Season with salt, to taste.
-
Heat the vegetable oil in a large ovenproof skillet over high heat, until the oil is smoking. Drizzle the agave nectar over the skinless side of the salmon fillets and season with salt and pepper. Place the fillets, skinless side down, in the skillet and sear for about 1 minute, until a golden brown crust forms. Flip the salmon fillets over and transfer the pan to the oven. Cook for 10 to 12 minutes, until the fish is cooked through and flakes easily.
-
Transfer the salmon to plates and spoon the salsa verde over the top.
See what other Food52ers are saying.