Salmon with Citrus Salsa Verde

Recipe

I made this recipe a while back and posted it to my blog a while, but decided that I needed to update it as I have a new and better camera and I feel I have gotten better at taking pictures. So I did an updated version of this recipe.

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

Salsa:
2 large oranges (I doubled my recipe, so 4 oranges)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
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2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
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Directions

For the salsa: Peel and trim the ends from each orange.
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Using a paring knife, cut along the membrane on both sides of each segment.
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Free the segments and add them to a medium bowl.
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Add the olive oil,
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lemon juice,
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cilantro,
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scallions,
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mint,
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capers,
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orange zest, lemon zest,
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and red pepper flakes.
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Toss lightly
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and season with salt and pepper,
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to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
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Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
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Here is that recipe for you again:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, cilantro, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Seoul-ful Chicken with Minted Cucumbers

I Love me some chicken thighs! Favorite part of the chicken! Me loves the dark meat!

Recipe adapted from http://www.cookinglight.com/

Cucumbers:
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
1/4 teaspoon salt
1/4 cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1 serrano chile, seeded and minced
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Chicken:
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
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2 tablespoons dark sesame oil
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1 tablespoon minced peeled fresh ginger
1 tablespoon honey
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1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
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Cooking spray
1/4 cup thinly sliced green onions
4 teaspoons sesame seeds, toasted
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1. To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber,
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shallots,
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and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

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2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. (I placed them in a baking dish to marinade) Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
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3. Heat a grill pan over medium-high heat. (I baked mine, for 20-30 minutes and flipped after 15 minutes) Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

I baked my chicken in a preheated oven to 425 and cooked the thighs in a cast iron skillet for 20-30 minutes or internal temp is 165 degrees, and flipped halfway.
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Fresh Corn Salsa

Hi my name is Jamie, and I like to take pictures…

of myself!

(I’m usually the one behind the camera, so I can’t leave myself out).
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this is my newest Cookbook!
My new cookbook!

I live in Colorado, and I LOVE The Mountains!
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I am SO NOT a morning person, but I LOVE to take pictures of the sunrise
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I also make cakes for my niece and nephew
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I like cute little pictures like this one…(they make me laugh)
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I LOVE Cupcakes too!
Look at this cute Cupcake timer my friend Heather got me! She said it was SO me, and I couldn’t agree more!
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I Love Dancing Flowers too! I got these from my friend James and when the sun is out, they dance! I love them! They make me happy!
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So there you go! Now you know even more about me!

Oh and I like to try new and different recipes…Here is one for you now…

Recipe

4 ears fresh corn, kernels removed
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1/2 cup yellow cherry tomatoes
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2 teaspoons red wine vinegar
1/2 small red onion or 1 large shallot, very finely minced
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1/2 teaspoon sugar
1/4 teaspoons salt and pepper
Small handful fresh basil, torn
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Small handful fresh mint, torn
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Combine all the ingredients in a small bowl. Set aside for at least 1 hour at room temperature or longer in the fridge. Taste for seasoning, adjusting as needed, and serve at room temperature with tacos.
(I served mine as a side salad, I think it would of been better on something FYI)
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Thai Beef Salad with Cilantro-Lime Dressing

My inspiration for this recipe came from here.

1/2 cup fresh lime juice
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1/4 cup chopped fresh cilantro
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2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chile paste with garlic
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2 garlic cloves, minced
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2 avocados
1 (1 1/2-pound) flank steak, trimmed
1 1/2 cups vertically sliced red onion
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tablespoons chopped fresh mint
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Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves;
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Combine lime mixture and steak in a large zip-top plastic bag; seal. (I did mine in a large bowl, 10 minutes each side)
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Remove steak; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Top each serving with 3 ounces steak; drizzle each serving with Cilantro-Lime Dressing: Recipe

2 jalapeno peppers, seeded and coarsely chopped
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1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place the jalapeno pepper,
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garlic clove,
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and ginger
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into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

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Tomato, Cucumber and Red Onion Salad with Mint

Well it’s Monday! UGH! I don’t like Mondays! Today is my 11 month anniversary of not working…Trying to keep a good attitude. I have to or I will just cry. Who wants to see that? Not me! I feel like I just updated on here that it was my 10 month anniversary and now its 11 months. Time flies… Not sure how I will be when its a year…What doesn’t kill me makes me stronger I guess…Happy Monday to you all and Happy cooking! Anyone have a recipe they want to share with me or what me to make. I will make it and take pictures and say hey this person told me to make this so I did! Come on fan’s are you out there…Talk to me Goose!

recipe

2 large cucumbers – halved lengthwise, sliced
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1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
3 tablespoons olive oil
salt and pepper to taste

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

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Thai Beef Salad

Oh gee, can it be…another Thai Recipe!

  • 1/2  cup  fresh lime juice
  • 1/4  cup  chopped fresh cilantro
  • 2  tablespoons  brown sugar
  • 2  tablespoons  Thai fish sauce
  • 2  tablespoons  chile paste with garlic
  • 2  garlic cloves, minced
  • 1  (1 1/2-pound) flank steak, trimmed
  • Cooking spray
  • 1 1/2  cups  vertically sliced red onion
  • 4  plum tomatoes, each cut into 6 wedges
  • 6  cups  torn romaine lettuce
  • 1 1/4  cups  thinly sliced English cucumber
  • 2  tablespoons  chopped fresh mint

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak in cast iron skillet cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.