Grilled Salmon with Citrus Salsa Verde

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Home cooking is a way to express your love for family and friends, and to make time in your life, no matter how full, for togetherness and new traditions. –Giada De Laurentiis

Giada At Home

Giada gives us a citrus salsa, contributing color, flavor, and texture to basic grilled salmon.  Make the salsa in advance and refrigerate it until you are ready to serve.

CITRUS SALSA

2 LARGE ORANGES

1 TEASPOON GRATED LEMON ZEST

3 TABLESPOONS FRESH LEMON JUICE ( from 1 lemon )

1/4 CUP OLIVE OIL

1/2 CUP CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES

2 SCALLIONS, FINELY SLICED

3 TABLESPOONS CHOPPED FRESH MINT LEAVES

2 TABLESPOONS CAPERS, RINSED, DRAINED, AND COARSELY CHOPPED

1 TABLESPOON CRUSHED RED PEPPER FLAKES

SALT AND FRESHLY GROUND BLACK PEPPER

SALMON

VEGETABLE OR CANOLA OIL, FOR THE GRILL

4 SKINLESS CENTER-CUT SALMON FILLETS, EACH ABOUT 3 INCHES SQUARE

2 TABLESPOONS AMBER AGAVE NECTAR OR PURE MAPLE SYRUP

SALT AND FRESHLY GROUND BLACK PEPPER

For the salsa: Grate 2 tablespoons zest from the oranges and put it in a medium bowl.  Peel and trim the ends from each orange with a sharp knife.  Using a paring knife, cut along the membrane on both sides of each segment.  Free the segments and place on cutting board.  Coarsely chop the segments and scoop them into bowls with the orange zest.  Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers, and red pepper flakes.  Toss lightly and season with salt and pepper.  Set aside.

For the salmon: Place a grill pan over medium-high heat or pre-heat 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.  Grill for 3 to 4 minutes on each side, until the fish flakes easily and is cooked to medium.  Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa Verde on top of the salmon, or serve it on the side as an accompaniment.

CLEAN FRESH FAVORS SHINE THROUGH…

My Alternative Salsa:  Cilantro-Cucumber Salsa

1/2 cucumber, peeled, halved lengthwise, seeded, halved lengthwise again, and thinly sliced crosswise

1 cup cherry tomatoes, quartered

1/2 yellow or orange bell pepper, seeded and cut into 1-inch julienne

2 tablespoons chopped shallot or red onion

1 tablespoon chopped fresh cilantro plus sprigs for garnish

1 tablespoon fresh lime juice

1/2 teaspoon canola oil

1 teaspoon honey 1/2 teaspoon red pepper flakes 1 teaspoon salt

Garnish the dish with cilantro sprigs and lime wedges*

WELCOME FALL!

… and thank you Giada

Chocolate Rice Pudding

I have this theory that chocolate slows down the aging process… It may not be true, but do I dare take the chance.  –Unknown

Classic Recipe

from GIADA AT HOME

*

5 CUPS WHOLE MILK

2/3 CUP ARBORIO RICE

3/4 CUPS SUGAR

1 1/2 TEASPOONS GRATED ORANGE ZEST ( from 1 medium orange)

VANILLA BEAN, SPLIT LENGTHWISE

1 TABLESPOON UNSWEETENED COCOA POWDER

1 1/2 TABLESPOONS ORANGE LIQUEUR

1 CUP SEMISWEET CHOCOLATE CHIPS (I use Ghirardelli 60% Cacao)

In a medium heavy-bottomed saucepan, combine the milk, rice, sugar, and orange zest.  Scrape in the seeds from the vanilla bean and add the bean to the saucepan.  Bring the milk to a boil, stirring occasionally.  Reduce the heat to medium-low and simmer, stirring often, until the rice is tender and the mixture thickens, 35 to 40 minutes.

Remove the pan from the heat and discard the vanilla bean.  Stir the cocoa powder and orange liqueur into the mixture.  Add the chocolate chips and stir until melted.  Allow the mixture to cool for 10 minutes, stirring occasionally.

Spoon the rice pudding into serving bowls.  Cover and refrigerate for at least 2 1/2 to 3 hours or up to 1 day before serving.

6 TO 8 SERVINGS

“It’s rich, creamy, and, most important, loaded with chocolate!”

–GIADA