Grilled Salmon with Orange-Lime Mint Salsa

Blue Jean Chef

Ingredients

  • 1 orange
  • 1/4 small red chili pepper, sliced
  • 1 Tbsp olive oil
  • 1/2 tsp lime zest
  • 1/2 tsp lime juice
  • 1 Tbsp olive oil
  • 2 Tbsp fresh mint, chopped
  • Salt & freshly ground black pepper
  • 2 5-oz salmon fillets

Preparation

Preheat a stovetop grill pan or outdoor BBQ grill.

While the grill is preheating, prepare the salsa. Removing all the peel and pith from the orange by cutting off both ends of the orange, and then cutting the peel away from the flesh with a paring knife, making a curved slice down from one end to the other. Cut between the membranes of the orange to remove the orange segments. This is best done over a bowl to catch all the orange juice. Squeeze out any remaining juice from what is left of the orange.

Combine the orange segments with the chili pepper, olive oil, lime juice, lime zest, olive oil, and mint. Season with salt and freshly ground black pepper. Set aside.

Pat the salmon fillets dry with a paper towel and then brush them lightly with oil. Season with salt and pepper and place the salmon, skin side up, on a clean grill.

Let the salmon grill for 6 minutes then flip the salmon over with a spatula and finish cooking for another 2–3 minutes. (If you start to see white beads forming on the top or sides of the salmon, it's been cooking too long.)

Remove the salmon from the grill and let it rest for a minute or two. Serve with salsa spooned over the top.

Print Recipe