Agave Crusted Salmon with Blood Orange Salsa Verde
Ingredients
- 3 blood oranges, peeled and segmented
- 1/4 cup fresh blood orange juice
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons chopped cilantro leaves
- 2 scallions, thinly sliced (white and light green parts)
- 2 tablespoons capers, drained and rinsed
- 2 teaspoons lemon zest
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 tablespoons vegetable oil
- 4 (6 ounce) center-cut salmon fillets
- 2 tablespoons agave nectar
- Freshly ground black pepper
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