Salmon and Broccolini with Citrus-Chile Sauce

Name: Salmon and Broccolini with Citrus-Chile Sauce
Cuisine: Mediterranean
Ingredients: 3 jalapeños, stemmed, seeded (save some of the seeds to add later if you like things spicy); 1 garlic clove; Kosher salt; Finely grated zest from ¼ grapefruit; 1 tsp. honey; 4 Tbsp. extra-virgin olive oil, divided; 1 bunch broccolini, cut into 1" pieces; 2 5–6-oz. skin-on, boneless salmon fillets; 1 Belgian endive, leaves separated and torn into large pieces; 2 Tbsp. fresh grapefruit juice; 4 tsp. unseasoned rice vinegar; Toasted sesame seeds (for serving)

4 steps

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Updated at: Thu, 17 Aug 2023 12:32:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories804.1 kcal (40%)

Total Fat45.2 g (65%)

Carbs14 g (5%)

Sugars7.7 g (9%)

Protein89 g (178%)

Sodium506.5 mg (25%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3jalapeños

stemmed, seeded, save some of the seeds to add later if you like things spicy

1garlic clove

kosher salt

0.25grapefruit

Finely grated zest from

1 tsphoney

4 Tbspextra-virgin olive oil

divided

1 bunchbroccolini

cut into 1" pieces

2 x 5 ozboneless salmon fillets

skin-on

1Belgian endive

leaves separated and torn into large pieces

2 Tbspfresh grapefruit juice

4 tsprice vinegar

unseasoned

toasted sesame seeds

for serving

Instructions

Step 1

Finely chop jalapeños and garlic on a cutting board; sprinkle with a pinch of salt. Crush with the side of a chef’s knife until broken down into a coarse mash. (You can also purée in a food processor or mash with a mortar and pestle if you prefer.) Transfer to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Let green chile kosho sit until ready to use.

Step 2

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until charred in spots and crisp-tender, 5–6 minutes. Transfer to a plate.

Step 3

Heat remaining 1 Tbsp. oil in skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–7 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

Step 4

Arrange broccolini and endive on a platter; season with salt. Arrange salmon over. Stir grapefruit juice and vinegar into dressing. Drizzle dressing over salmon, then top with sesame seeds.

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