Salmon with citrus sauce salsa verde
(straight from Spain)

Ingredients:
4 salmon fillets with skin (110-140 g) from the central part of the fish (each steak in the form of a square with a side of about 8 cm)
vegetable oil for greasing the grill
2 tablespoons dark agave nectar
salt and ground black pepper

For salsa verde:
2 large oranges
1/4 tbsp olive oil
1/4 cup fresh lemon juice
1/2 tbsp chopped fresh parsley
2 finely chopped green onion stalks
3 tbsp chopped fresh mint leaves
2 tbsp coarsely chopped capers (drain the brine and rinse)
2 tbsp orange zest
1 tsp lemon zest
1 tsp crushed red pepper flakes
salt and ground black pepper

Preparation:

For salsa:
Peel each orange and cut off the ends.
Use a fruit knife to make incisions along the films on both sides of each slice.
Remove the pulp of the slices and place in a medium-sized bowl. 

Add olive oil, lemon juice, parsley, green onion, mint, capers, orange zest, lemon zest and red pepper flakes.
Mix lightly, and add salt and pepper to taste. 

For salmon:
Put the grill pan on a moderately high heat or prepare a gas or charcoal grill.
Grease the grill grate with vegetable oil so that the fish does not stick.
Grease the salmon fillets on both sides with agave nectar, add salt and pepper to taste. 

Roast on the grill until the fish begins to separate into fibers, until cooked, about 3-4 minutes on each side. 
Transfer the fillets to a platter and leave for 5 minutes. 
Place the salsa verde on the fish or serve the sauce in a separate bowl. 

All the most delicious from all over the world.

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