Citrus Salsa


Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.

Recipe From

Provided by Martha Stewart

Yield Makes 1 Cup

Categories Food & Cooking,Healthy Recipes,Gluten-Free Recipes


  • Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
  • Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
  • Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

Citrus Salsa image

Number Of Ingredients: 8


  • 1 small jalapeno chile
  • 1/2 pink grapefruit
  • 2 oranges, 1 blood and 1 navel if possible
  • 1 Meyer or regular lemon
  • 2 tablespoons finely diced red onion
  • 4 yellow or red cherry tomatoes
  • 1/2 teaspoon fresh thyme leaves
  • 3/4 teaspoon extra-virgin olive oil


Recipe From

Provided by Giada De Laurentiis

Time 23m

Yield 4 servings

Categories main-dish


  • 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.
  • For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling 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, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
  • Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Grilled Salmon with Citrus Salsa Verde image

Number Of Ingredients: 15


  • 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
  • Vegetable or canola oil, for oiling the grill
  • 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
  • 2 tablespoons amber agave nectar
  • Kosher salt and freshly ground black pepper


A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. -Kathleen Smith, Pittsburgh, Pennsylvania

Recipe From

Provided by Taste of Home

Time 30m

Yield 4-6 servings.

Categories Dinner


  • In a shallow dish, combine the first six ingredients; add beef. Cover and refrigerate for 2 hours or overnight, turning occasionally. , Drain and discard marinade. Broil or grill steak, uncovered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine salsa ingredients in a bowl. Cut steak across the grain into thin slices. Serve with salsa.

Steak with Citrus Salsa image

Number Of Ingredients: 20


  • 1/2 cup soy sauce
  • 1/4 cup chopped green onions
  • 3 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1/8 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1-1/2 pounds beef top sirloin steak (about 1 inch thick)
  • SALSA:
  • 2 navel oranges, peeled, sectioned and chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoon chopped lemon
  • 1 tablespoon chopped lime
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon minced jalapeno pepper
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated lime zest
  • 1/8 teaspoon salt


A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Recipe From

Provided by Robyn Webb

Time 55m

Yield 6

Categories Seafood,Fish


  • Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
  • In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
  • Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
  • Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

Citrus Swordfish With Citrus Salsa image

Number Of Ingredients: 13


  • 1 orange, peeled, sectioned, and cut into bite-size
  • ½ cup canned pineapple chunks, undrained
  • ¼ cup diced fresh mango
  • 2 jalapeno peppers, seeded and minced
  • 3 tablespoons orange juice
  • 1 tablespoon diced red bell pepper
  • 2 teaspoons white sugar
  • 1 tablespoon chopped fresh cilantro
  • ½ cup fresh orange juice
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon pineapple juice concentrate, thawed
  • 1 ½ pounds swordfish steaks


"I make each meal from scratch, which results in a lot of hit-or-miss attempts, but this grilled salmon is a surefire winner!" confirms Nancy Shirvani of Terryville, Connecticut. "It makes a perfect light summer supper."

Recipe From

Provided by Taste of Home

Time 20m

Yield 4 servings.

Categories Dinner


  • In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill. Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Serve with salsa.

Salmon with Citrus Salsa image

Number Of Ingredients: 16


  • 1/2 cup raspberry vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon olive oil
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 3/4 cup pink grapefruit segments, cut into bite-size pieces
  • 1/2 cup orange segments, cut into bite-size pieces
  • 1 tablespoon raspberry vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh gingerroot
  • 1/8 teaspoon hot pepper sauce

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