Salmon with Grilled Broccolini and Orange Sauce
Ingredients
8 (about) oranges
1 bunch broccolini, trimmed
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
Four 6-once wild salmon fillets
8 (about) oranges
1 bunch broccolini, trimmed
1 1/2 tablespoons olive oil, divided
Sea salt and freshly ground black pepper
15g unsalted butter
Four 180g wild salmon fillets
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
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.
Make-Ahead:
Cut 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.
Pour 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.
Pour 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.
Heat 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.
Sprinkle 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.
Divide 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.
Cut 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.
Pour 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.
Pour 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.
Heat a chargrill pan over medium heat. Drizzle the broccolini with 3 teaspoons 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.
Sprinkle the salmon fillets with salt and pepper. Heat a large heavy nonstick frying pan over medium-high heat. Add the remaining 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.
Divide 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.
