SALMON WITH CITRUS-CHILE SAUCE

Salmon With Citrus-Chile Sauce image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

Previous Next

4 jalapeños, seeds removed (leave some seeds in if you like more heat)
2 garlic cloves
Kosher salt
Zest of ½ grapefruit
2 tsp. honey
6 Tbsp. extra-virgin olive oil, divided
2 bunches broccolini, cut into 2" pieces
4 (5-6-oz.) skin-on, boneless salmon fillets
2 Belgian endive, leaves separated, cut into large pieces
¼ cup fresh grapefruit juice
3 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving)

Steps:

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).
Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
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.
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.
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.