Sometimes I read your blog, so, in appreciation, I thought I'd make a contribution. I made this a couple of months ago and crave it all the time (so beware). I love this dish because it's refreshing, healthy and delicious. The salsa is a little time consuming (maybe because I can't figure out a good way to get herbs off their stems) but can be made in advance, and it is definitely worth the time. Recipe from Giada De Laurentiis.
Salsa:
2 large oranges
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1/2 c. chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 T. chopped fresh mint leaves
2 T. capers, rinsed, drained and coarsely chopped
2 T. orange zest
1 tsp. lemon zest
1 tsp. crushed red pepper flakes
Kosher salt & freshly ground black pepper
Salmon:
Vegetable or canola oil, for oiling the grill (I use a grill basket)
4 (4 to 5 ounce) center cut salmon fillets, skinned (each about 3 inches square)
2 T. amber agave nectar (This might be hard to find - I recommend going to a store like Whole-Foods, but I found it at my local grocery store in the "health" section I didn't know existed)
Kosher salt and freshly ground pepper
For the salsa: Cut the peel and ends off of each orange. Cut along membrane on both sides of each segment of orange until segments are free and place all segments in a bowl (I usually squeeze some of the orange juice into the bowl as well). Add remaining ingredients. Toss and set aside.
For the salmon: (NOTE: I have made this in a pan on the stove, the grill, and on a foreman grill, and it has turned out great each time). Put a grill pan over med-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Saturday, March 20, 2010
Grilled Salmon with Citrus Salsa Verde
Monday, July 27, 2009
Grilled Vegetables
A yummy summer side dish (or meal if you're like me). Very easy - but looks very impressive.
Hi. I'm new here. (I'm not even sure if I'm doing this right). I'm Amy. I love photography and I love cooking. Thanks Holly, for the invite to contribute to this blog, where I will happily engage both of these loves!
Thursday, April 16, 2009
Tzatziki and "Chicken Kababs"
I made this recipe a little bit ago and it was the best Tzatziki I have ever had. I didn't have any of the Ouzo (Greek alcohol) so I left it out. I also substituted 2 tsp. dry dill for the fresh. I strained a 32oz. container of plain yogurt in a colander for about 8 hours (turning it with a spatula after 4 hours) because there wasn't any Greek yogurt at the grocery store I went to. Despite the modifications it was fabulous. Creamy and almost cheese-like with a great flavor. We had it with this version of "chicken kababs" and grill bread (flat bread made on the grill with artisan bread dough). I used 1/3 C of the strained yogurt in the marinade before putting the rest in the tzatziki. The whole meal was really good. If you don't want to make grill bread then just buy some thick flat bread. Now that I have been thinking about it I am going to have to make it again soon.
Thursday, May 15, 2008
Artichoke Stuffed Chicken
If you want to grill something delicious, try this! There are a few ingredients you'll have to buy, but once you have them you can make this all the time. So easy and it is one of our favorite grilling recipes! (Don't let the long list of directions scare you...it's really really simple)
2 Tbsp extra virgin olive oil
1 tsp dried thyme
¼ tsp crushed red pepper flakes
1 jar (7 oz) artichoke hearts
2 tsp minced garlic
¼ tsp kosher salt
¼ tsp coarse ground black pepper
3 oz feta cheese, crumbled
3 Tbsp minced sun-dried tomatoes (oil-packed)
2 Tbsp finely chopped fresh basil
4 large boneless chicken breasts
Extra virgin olive oil
Kosher salt
Coarse ground black pepper
Stuffing: In a medium sauté pan, combine olive oil, thyme, and red pepper flakes. Set the pan over medium-high heat to warm the mixture of 1 to 2 minutes. Drain, rinse and coarsely chop the artichokes and add along with the garlic, salt and pepper. Cook 3 to 4 minutes, stirring occasionally. Remove from heat. Add goat cheese (or feta), sun-dried tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool.
Rinse the chicken breasts under cold water and pat dry with paper towels. Place each breast between 2 sheets of plastic wrap and, with a meat mallet or the back of a small pan, pound to flatten to a thickness of about ¼ inch. Place the breast skin side down, and spread each one with a quarter of the stuffing. Fold the breast in half over the stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper. Grill the breasts over direct medium heat until the meat juices run clear and the cheese is melted, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve warm.
Makes 4 servings.