Best Salmon With Orange Kiwi Salsa Recipes

Grilled Salmon With Kiwi Salsa image

Provided by threeovens

Categories Caribbean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 kiwi fruits, peeled and chopped
1/4 cup red onion, sliced thin
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon honey
24 ounces salmon fillets
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoons olive oil
salt & freshly ground black pepper

Steps:

Mix salsa ingredients in a small bowl; cover and set aside.
Rinse salmon fillets, then pat dry with paper towels.
Mix together cumin, paprika, chili powder, and olive oil; season with salt and pepper to taste.
Rub spices all over salmon then let salmon marinate, in the refrigerator, for 30 minutes, or up to 2 hours, no longer.
Preheat grill to medium heat or preheat broiler.
Grill salmon 6 to 8 minutes per side, turning once; or broil 10 minutes.
To serve, plate salmon and spoon salsa over top.

Chile-Glazed Salmon with Orange Salsa image

Yield Makes 8 servings

Number Of Ingredients 14

For salsa
4 oranges
1/2 cup coarsely chopped fresh cilantro
1 small fresh jalapeño chile, seeded and finely chopped
1/2 small red onion, thinly sliced
1/4 cup olive oil
1/4 cup red-wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
For salmon
8 (6-oz) pieces salmon fillet with skin (3 lb total)
1 cupchile glaze
2 tablespoons fennel seeds
2 tablespoons whole black peppercorns, coarsely crushed

Steps:

Make salsa:
Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
Prepare salmon:
Preheat broiler.
Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
Serve salmon with salsa.

Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
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
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

Steps:

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, parsley, 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.