April 8th, 2012
Excerpted from Giada at Home by Giada De Laurentiis Copyright © 2010 by Giada De Laurentiis. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
For the salsa
Grate 2 tablespoons zest from the oranges and put it in a medium bowl. Peel and trim the ends from each orange with a sharp knife. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on a cutting board. Coarsely chop the segments and scoop them into the bowl with the orange zest. Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers, and red pepper flakes. Toss lightly and season with salt and pepper. Set aside.
For the salmon
Place a grill pan over medium-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. Grill for 3 to 4 minutes on each side, until the fish flakes easily and is cooked to medium. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon, or serve it on the side as an accompaniment.