November 16, 2017
Salmon with Grilled Broccolini and Orange Sauce Recipe
Recipe by Curtis Stone
Make-Ahead:The orange juice reduction can be made up to 1 day ahead, covered and refrigerated. Rewarm the reduction over low heat before continuing, stirring and adding a splash of water to the reduction to loosen it a bit as it rewarms.
8 (about) oranges1 bunch broccolini, trimmed2 tablespoons olive oil, dividedKosher salt and freshly ground black pepper1 tablespoon unsalted butterFour 6-once wild salmon fillets
To make the orange juice reduction:Step 1Cut off the tops and bottoms of two oranges. Using a small sharp knife, cut away the peel and white pith from the oranges, following the curve of the oranges from top to bottom. Holding one orange in your hand, and working over a bowl, make 2 cuts along the membranes on either side of a segment, then lift the segment out of the membranes and drop it into the bowl. Repeat to remove all the segments from both oranges. Squeeze the membranes over the bowl to release as much juice as possible and discard them.Step 2Pour the accumulated juices into a 2-cup measuring cup; set the segments aside. Squeeze enough juice from the remaining 6 oranges to make 2 cups total juice.Step 3Pour the orange juice into a wide heavy saucepan and boil over medium-high heat for about 10 minutes, or until reduced to 1/2 cup. Remove from the heat and cover to keep warm.
To grill the broccolini:
Step 4Heat an indoor grill pan over medium heat. Drizzle the broccolini with 1 tablespoon of the olive oil and season with salt and pepper. Grill the broccolini, turning as needed, for about 8 minutes, or until it is crisp-tender and slightly charred.Meanwhile, to cook the salmon:Step 5Sprinkle the salmon fillets with salt and pepper. Heat a large heavy nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the salmon and cook, turning the salmon over halfway through cooking, for about 3 minutes per side, or until it is mostly opaque, with a rosy center when pierced in the thickest part with the tip of a small knife. Transfer to a platter and let rest for 2 minutes.
To serve:Step 6Divide the broccolini among four dinner plates and top with the salmon fillets. Whisk the butter into the orange juice reduction and drizzle over and around the salmon. Garnish with the orange segments and serve.
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November 17, 2017
November 16, 2017