by Camille Styles

  • 4 servings
  • 360 calories per serving



  • orange
  • grapefruit
  • 2 tbsps extra-virgin olive oil
  • 1/2cup flat leaf parsley (chopped)
  • scallions (finely sliced)
  • 3 tbsps fresh mint (chopped)
  • 2 tbsps capers (rinsed, drained and coarsely chopped)
  • 2 tbsps orange zest
  • 1 tsp zest (grapefruit)
  • 1 tsp crushed red pepper flakes
  • ground black pepper
  • kosher salt
  • 4 x 120 grams salmon fillets (skin removed)
  • 2 tbsps agave nectar
  • ground black pepper
  • kosher salt



  • For the salsa:Peel and trim the ends from the orange & grapefruit. 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, parsley, scallions, mint, capers, orange zest, grapefruit zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
  • For the salmon:Preheat the broiler. Position rack 18cm from heat, and brush the salmon on both sides with a little olive oil and season with salt and pepper, to taste. Broil 6 minutes and remove from oven. Brush tops with a little agave nectar and return to oven for 1 minute. Transfer the salmon to a platter and spoon the salsa on top. Garnish with minced parsley.

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