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This is actually my second time making this dish. The first time I made it I used a citrus zest and herbs. This time around when I made it, I modified the recipe by using watermelon instead. Watermelon is in the season and it is just as juicy as the citrus without the tangy, but sweetness instead. Overall, this is a very simple yet sophisticated dish. The salsa verde really freshen up the whole dish.
GRILLED SALMON WITH WATERMELON SALSA VERDE (4 servings)
Salsa
2 large oranges or 2 wedges of watermelon (diced into bite size)
1 tsp grated lemon zest
3 Tbsp fresh lemon juice (1 lemon)
1/4 cup olive oil
1/2 cup chopped fresh flat-leaf parsley leaves
2 scallions, finely sliced
3 Tbsp chopped fresh mint leaves
2 Tbsp capers, rinsed, drained, and coarsely chopped
1 tsp crushed red pepper flakes
Salt and freshly ground black pepper
Salmon
Vegetable or canola oil, for the grill
4 (4 to 5 oz) skinless center-cut salmon fillets, each about 3 inches square
2 Tbsp amber agave nectar or pure maple syrup
Salt and freshly ground black pepper
COOKING METHOD:
1. Grate 2 Tbsp zest from the oranges (if using orange instead of watermelon) and put it in a mdedium bowl. Peel and trim the ends from each orange with a sharp knife. Cut along the membrane on both sides of each segment. Coarsely chop the segments and scoop them into the bowl with the orange zest
2. Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers, and red pepper flakes into the orange/watermelon. Toss lightly and season with salt and pepper. Set aside
3. 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
4. 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
5. Spoon the salsa verde on top of the salmon, or serve it on the side as an accompaniment
