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Grilled Salmon with Citrus Salsa Verde Recipe

Grilled Salmon with Citrus Salsa Verde

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

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Average Rating:

Total Reviews: 127

Showing 91-100 of 127

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  • on May 23, 2010

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    WOW!! I was amazed #1 that as we were watching the show this morning both my kids begged me to make this dish. #2 They ate every bit of it. Everyone wanted seconds but I only made just enough. #3 They want me to make this once a week. LOL. I am not a fan of fish, especially salmon, but this was the best fish I ever ate. I will for sure make this one again, and again.

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  • on May 14, 2010

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    You could eat this dish every week and never feel guilty. Your body thanks you for eating something so healthy and low in fat. I don't agree with the name, I am Hispanic and this recipe is nothing like traditional salsa Verde. The only way the name is applicable is that it is green : Anyways...husband loves it and he is a meat and potatoes kind of man. I do make this every few weeks, it is well worth the effort!!!!! I was surprised I like it so much, I actually caught my husband trying to lick the plate.lol

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  • on May 11, 2010

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    This was an awesome recipe!! We had company over last night and they just loved it so much. The agave nectar is a must, it really gives the fish a sweetness to it but not overpowering like if you were to use honey or sugar. The salsa had plenty of flavor, the only thing we changed was less orange and lemon zest but that was our preference with all our recipes when it calls for zests. I made angel hair with olive oil, oregano and fresh parsley, having a bit of the salsa mixed in with the angel hair was very tasty. We definitely loves this dish.

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  • on May 02, 2010

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    My husband and I made this last night and we loved it! We didn't have oranges on hand, so we substituted tangelos. We're not fond of capers, so we skipped those. (Sorry, Giada! The resulting citrus salsa was beautiful and a great complement to the grilled salmon. The agave nectar on the salmon was a great idea! We will definitely make this for our next dinner party with friends.

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  • on April 27, 2010

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    One of the best things I have ever made! Fantastic recipe! The agave gave the salmon such a rich and delicious flavor, and the salsa so so fantastic I think I would make just to eat with chips or any other kind of fish. This combination was so perfect though!! Highly recommended, everyone loved it!

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  • on April 17, 2010

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    Abolutely the best! First time I ever used mint in a savory dish and it was outstanding and the agave nectar is perfect. Gives nice grill marks.

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  • on April 16, 2010

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    My fiance and I are still raving about this recipe, 10 days after having made it. Truly some of the best salmon we've ever had. We couldn't find the agave nectar at our grocery store, so we just used honey. Turned out great! I could go on and on about the salsa, but I'll just say one word - AMAZING!

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  • on April 10, 2010

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    Loved this recipe. Made it with the quinoa recipe and grilled asparagus. Will definitely make again.

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  • on April 06, 2010

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    Five star! This is a dish to serve company. I followed the recipe to a tee and went to our local fish market to get the salmon. The agave nector, although it isn't something I've ever used before, is something I will add to a lot of dishes going forward. It adds just a hint of sweetness without going overboard.

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  • on April 06, 2010

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    Why call it verde when it is clearly orange? Anyway, grilled salmon is simply delicious if done right, so all one needs is a salsa to compliment it. This did the job, but I found it to be a little bitter with all the zest (although the missus disagreed.
    Didn't buy the agave as I don't need another condiment wasting away in my fridge; I can only assume it would've made it even better (and perhaps sweeter.

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