Salmon With Citrus-Chile Sauce
A vibrant and healthy dish featuring crispy-skinned salmon fillets served with charred broccolini and endive, topped with a zesty citrus-jalapeño sauce. The combination of fresh grapefruit, honey, and chile creates a perfect balance of sweet, spicy, and tangy flavors.
Ingredients
- •4 whole jalapeños
- •2 cloves garlic
- •1 to taste Kosher salt
- •½ grapefruit grapefruit zest
- •2 tsp honey
- •6 Tbsp extra-virgin olive oil
- •2 bunches broccolini
- •4 fillets salmon fillets
- •2 whole Belgian endive
- •¼ cup fresh grapefruit juice
- •3 Tbsp unseasoned rice vinegar
- •1 to taste toasted sesame seeds
Cooking Instructions
- 1.
Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef's knife).
5 min
- 2.
Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
3 min
- 3.
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
5 min
- 4.
Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6-8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
9 min
- 5.
Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.
3 min
