2 6-oz. wild salmon fillets
2 tsp. agave nectar
1 navel orange
2 tsp. capers, finely chopped
1 scallion, thinly sliced
1 tsp. packed fresh mint, chopped
1 tsp. lemon zest
1 tsp. lemon juice
2 tsp. orange zest
leftover orange juice from the segmented orange (1 tbsp)
1 tsp. extra virgin olive oil
1/4 C. packed watercress

Start by segmenting the orange, and place the orange segments into a bowl along with the chopped capers, scallion, mint, lemon zest and juice, orange zest and juice, olive oil, and watercress. Season with salt and pepper, and stir it all together. That’s it. Brush the salmon on both sides with the agave, and season generously with salt and pepper. You have a couple options for cooking the salmon: 1. Grill it. The nice thing about grilling the salmon is it turns the agave into a delicately sweet crust on the salmon, as well as giving it a smoky flavor. Broil it, but you must watch it very carefully. I once was broiling the salmon, and the agave actually caught on fire (my first kitchen fire. Fortunately, it burned out very quickly). Pan sear it. However you cook it, you want the agave to caramelize a bit on the salmon, because it not only gives it fantastic flavor, but a gorgeous color. Salmon cooking times will vary with fillet thickness, but usually it only takes around 3 minutes on each side. Top the salmon with the orange watercress salad, and spoon the juices around the salmon for some beautiful plating.