Agave-Crusted Salmon with Blood Orange Salsa Verde

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 whole Blood Oranges, Peeled And Segmented
• ¼ cups Fresh Blood Orange Juice
• ⅓ cups Chopped Flat Leaf Parsley
• 2 Tablespoons Chopped Cilantro Leaves
• 2 whole Scallions, Thinly Sliced (white And Light Green Parts)
• 2 Tablespoons Capers, Drained And Rinsed
• 2 teaspoons Lemon Zest
• 1 teaspoon Crushed Red Pepper Flakes
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Agave Nectar
• 4 whole (6 Oz. Size) Center-cut Salmon Fillets
• ½ teaspoons Freshly Ground Black Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the blood oranges, then cut away the pith and segment them over a bowl to catch the juice. Measure out the blood orange juice and set the segments aside.

2. In a small bowl, combine the orange segments, blood orange juice, parsley, cilantro, scallions, capers, lemon zest, crushed red pepper flakes, and extra virgin olive oil. Season lightly with a pinch of the kosher salt and set aside.

3. Pat the salmon fillets dry. Brush the top of each fillet with agave nectar, then season all over with the remaining kosher salt and the black pepper.

4. Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering.

5. Place the salmon fillets in the skillet agave side down. Cook undisturbed for about 4 minutes until the crust caramelizes and releases easily from the pan.

6. Flip the salmon and cook for 3 to 4 minutes more, until the thickest part reaches 145°F (63°C) or the flesh is opaque and flakes easily. Let the fish rest for 3 minutes.

7. Spoon the blood orange salsa verde over the salmon just before serving, or serve it on the side.