Honey Grilled Salmon with Citrus Salsa Verde

I am always looking for easy, light dishes, and this one is amazing. The citrus salsa verde makes the dish come to life with the combination of sweet from the oranges and salty from the capers. I used salmon, but you could could easily substitute halibut or scallops as well.

For the Citrus Salsa Verde, in a medium bowl, combine:
2 tablespoons orange zest
2 oranges, peeled and chopped using a knife
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoon olive oil
2 tablespoons capers, drained, rinsed and coarsely chopped
2 scallions finely chopped
1/4 cup fresh parsley, chopped
3 tablespoons mint, chopped
Kosher salt and pepper to taste

Toss lightly and set aside. Put a grill pan on medium-high heat or preheat grill. Brush pan or grill with olive oil. In a small bowl mix together:

2 tablespoons honey
2 tablespoons olive oil
Brush oil and honey mixture over both sides of 4 cleaned and skinless salmon fillets, about 4-5 oz. each. Season with salt and pepper and grill on each side for 3-5 minutes. Fish will char quickly. Grill until fish flakes easily. Remove from heat and top with citrus salsa verde. Serve immediately.

Serves 4

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4. Grilled Vegetable Salad
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