Grilled Salmon with Citrus Salsa Verde

Ingredients:

Salsa:

2 large oranges

1 teaspoon grated lemon zest

3 tablespoons fresh lemon juice (from 1 lemon)

1/4 cup olive oil

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

1 teaspoon crushed red pepper flakes

Salt and freshly ground pepper

Salmon

Vegetable oil or canola oil for the grill

4  4 to 5 ounce skinless center-cut salmon fillets, each about 3 inches square

2 tablespoons amber agave nectar or pure maple syrup

Salt and freshly ground pepper

For the salsa, grate 2 tablespoons zest from the oranges and put in a medium bowl.  Peel and trim the ends from each orange with a sharp knife and cut along the membrane on both sides of each segment.  Free the segments and place on a cutting board.  Coarsely chop the segments and scoop them into the bowl with the orange zest.  Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers, and red pepper flakes.  Toss lightly and season with salt and pepper.  Set aside.

For the salmon, place a grill pan over medium high heat or preheat a gas or charcoal grill.  Brush the frilling rack with vegetable oil to keep the salmon from sticking.

Brush the salmon on both sides with the agave nectar and season with salt and pepper.  Grill for 3 to 4 minutes on each side, until the fish flakes easily and is cooked to medium.  Transfer to a platter and allow to rest for 5 minutes.

Spoon the salsa on top of the salmon or serve it on the side as an accompaniment.

http://freeingmymartha.blogspot.com.au/2010/04/grilled-salmon-with-citrus-salsa-verde.html

Coconut Prawns

Serves 4 to 5

Ingredients:

1/3 cup cornstarch
3/4 tsp salt
3/4 tsp cayenne pepper
1 1/2 cups sweetened flaked coconut
3 large egg whites
28 large prawns, peeled and deveined

Preheat oven to 375 degrees F.

Combine the first 3 ingredients in a shallow dish and coconut in another. In a separate bowl, beat egg whites until foamy. Dredge prawns in the egg whites, then the dry ingredients and then coconut. Cover cookie sheet with foil and spray with nonstick spray. Arrange prawns in a single layer. Spray prawns lightly with nonstick spray. Bake 20 minutes, turning at 10 minutes. Serve warm with your favourite dipping sauce.

http://great-seafood-recipes.com/recipes/coconut-shrimp