Grilled Salmon With Tangy Citrus Salsa
By: Nicole Aloni
Published: Thursday, December 10, 2009 - 6:00pm

Ingredients




Salsa	

1 peeled, segmented navel orange
2 peeled, segmented lemon
2 teaspoons seeded, minced serrano chili (about 2 chilies)
3/4 cup diced canned tomatillos
1/2 cup diced red onion
1/4 cup chopped cilantro
1/2 teaspoon sugar
1 teaspoon minced fresh oregano or basil
Kosher salt and pepper to taste	

2 1/2 pounds fresh salmon fillets (skinless)
2 teaspoons vegetable oil
2 teaspoons lemon juice
Kosher salt & black pepper

Preparation

1 For salsa: 2 Roughly chop orange and lemon segments.  Retain all of the juice that accumulates when you are peeling and chopping the citrus. 3 Combine all ingredients, including citrus juices, and toss.  Taste for salt and pepper.  (The salsa can be prepared up to 2 days in advance.  ) 4 For Salmon: 5 Combine oil, lemon juice, salt and pepper in a large bowl.  Brush fish with oil mixture to coat.  Broil or grill over medium high heat, turning once, until firm (about 8 minutes). 6 Serve salmon topped with salsa.

About


This healthy main dish is just loaded with flavor—and it goes together in a flash! The salsa is best if made at least 8 hours before serving (up to 2 days).  The fish is prepared simply in the broiler or on the grill.  (The Citrus Salsa could also be used with a mild white fish to make fantastic fish tacos.)