Grilled center-cut salmon fillets topped with tart blood orange and caper salsa. —Riley Wofford
blood oranges, peeled and segmented
fresh blood orange juice
chopped flat-leaf parsley
chopped cilantro leaves
scallions, thinly sliced (white and light green parts)
capers, drained and rinsed
crushed red pepper flakes
extra-virgin olive oil
(6 ounce) center-cut salmon fillets
Freshly ground black pepper
In This Recipe
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.