This evening's entree was inspired by a recent episode of Giada at Home in which Giada cooked grilled salmon alongside a citrus salsa verde. I opted to serve our salmon along with a citrus-mint salad. Though Giada cooked her salmon on an indoor grill, I had D (the household grillmaster) grill up the salmon outside. As to the salmon, D purchased it from Whole Foods when he was in Fort Collins. D opted to get four wild salmon steaks (which we had never tried before) as the fillets were from farmed salmon.
Grilled Salmon
makes four servings
4 6-oz wild salmon steaks
2 tablespoons organic agave nectar
freshly ground pepper
fine sea salt
vegetable oil
1. Brush the top (non-skin) side of each salmon steak with agave nectar. Season each piece with salt and pepper.
2. Brush the grilling rack with vegetable oil to prevent the salmon from sticking.
3. Grill for about 3-4 minutes on each side, or until the salmon is flaky.
4. Let the steaks rest for five minutes after removing them from the grill.
5. Serve over a bed of coconut rice and alongside citrus-mint salad. (The citrus-mint salad is nearly the same as this citrus-apple salad recipe, though for additional flavor, I added about six chopped fresh mint leaves from our herb garden.
(adapted from this recipe)
(adapted from this recipe)
yum! i just made grilled salmon myself...i love giada and her recipes, they are always so good and easy to adapt...thanks for sharing!
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Hi there,
ReplyDeleteWhile there is a lot of bad press out there, farmed salmon is actually not all created equal. Look for salmon farmed in Norway (which is Whole Foods farmed origin of choice). The Norwegian industry is best in class and has very, very stringent laws surrounding their farming practices.