tasty tuesday...giada's salmon w/citrus salsa

The woman in my family have been known to struggle with heart disease. With that in mind, eating more healthfully is finally at the top of my "life list". So how does one accomplish this without getting bored with what your eating? In my kitchen it's all about creativity and new flavors, my friends. Never be afraid to try something new. If it's awful, you'll only have to eat it once! 

I am always on the hunt for healthy fish recipes. Salmon is a personal favorite. I knew I would find some real gems when the new Giada De Laurentiis cookbook, Giada at Home: Family Recipes from Italy and California, arrived on my doorstep last week.  

This recipe has a lovely crisp clean feel to it that Miss Giada is know for. It's uncomplicated and simple and oh so healthy. I love grilled fish to begin with and then to add the fresh citrus...sweet. I feel my cholesterol lowering even as I look at the picture. I served it over whole grain brown rice with a fresh green salad filled with blackberries and a lovely Dijon vinaigrette. 

Healthy never tasted so good!

Celebrate the Feast!

Grilled Salmon with Citrus Salsa Verde
Recipe courtesy Giada De Laurentiis

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put 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, 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.