Being alone with nothing but your thoughts is the worst. That’s why I hate going to sleep so much. You just lay there and imagine all of the worst possible outcomes for every situation that you could possibly face in the near future. And then when I try to count or something like that, I become way too self aware. I start to notice every little itch. Am I completely alone here? Anyway, bottom line: Sleep = Good. Falling asleep = Hard. Salmon = My favorite!
This Agave-Crusted Salmon with Blood Orange Salsa Verde is some kind of wonderful. It is salmon at its very best. I create a sweet crust on the top of the salmon using agave nectar. Make sure your pan is hot, hot, hot! You’ll only need to sear the fillets for a very short time – 30 seconds to 1 minute – because the agave burns quickly. I top it with a light, clean salsa made with blood oranges, scallions, parsley, and capers.
Grilled center-cut salmon fillets topped with tart blood orange and caper salsa
- 3 blood oranges, peeled and segmented
- ¼ cup fresh blood orange juice
- ? 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
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons agave nectar
- 4 (6 ounce) center-cut salmon fillets
- ½ teaspoon freshly ground black pepper
1. Preheat 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.
2. 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.
3. Transfer the salmon to plates and spoon the salsa verde over the top.