I have so many recipes I want to try and am constantly adding to that list! Consequently, most dinners at my house are experiments with new recipes. Some recipes make it to my “keeper” file, and others, while good, aren’t quite good enough, in my opinion, to make the cut. Last night, I had a nice filet of salmon, and I had two different toppings I wanted to try…the Lemon and Herb Butter by Anne Burrell which we made in my last post and also a Citrus Salsa from Giada De Laurentiis. Hubby and son really like Giada. They are always willing to come sit by me when I’m watching one of her shows. I’m pretty sure it’s the cleavage rather than the cooking that gets their attention, but nonetheless, she does come up with some good recipes! Such was the case with her Citrus Salsa. It looked really good, with orange sections, parsley, scallions, fresh mint, red pepper flakes, capers, lemon juice and olive oil…what’s not to like in THAT combination?
The salsa recipe calls for sectioning your oranges which means getting rid of all the skin, white pith, and membranes, leaving only the nice, juicy segments. Sectioned oranges are so much more flavorful than canned oranges and they are much prettier! They’re great on top of fish, salads, and desserts, and they brown better under the broiler. It’s really not hard to do…all you need is a paring knife and some patience. Start by cutting off one end of the orange so it sits evenly on the counter. Take your knife and slice down the orange deep enough to remove all the white pith. Do this all the way around the orange until all the white part is gone, and you have a nice clean orange.
Next, over a bowl, holding the orange in the palm of one hand and your knife in the other, run your knife down the side of each section next to the membrane, letting the freed section fall into a bowl.
Can you smell this mint? It smells SOOO good! It makes me want to make a Mojito, RIGHT NOW!!!
Next, 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.
Adapted from Giada De Laurentiis
- 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
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.
***Note: The consensus of opinions on this recipe was to leave the capers out. Also, a teaspoon of red pepper was a HUGE kick! Maybe start with 1/2 teaspoon next time.