1 part grated lemon zest
1 part grated orange zest
2 parts minced fresh parsley
1 part pressed fresh garlic
high quality olive oil
sea salt and cracked pepper to taste

Wash fruit and remove bright part of citrus with a grater or zester. Toss with parsley, garlic and enough olive oil to bind, taste and adjust with pinches of sea salt and cracked pepper.

Brush salmon with olive oil and sprinkle with sea salt and fresh cracked pepper. Grill over medium high heat approximately 10 minutes per inch of thickness -- should still be slightly pink in the middle, do not over-cook!

Place on a plate and sprinkle generously with citrus mixture. Serve with rice or cous cous.