Isn’t that the most beautiful array of edible colors you’ve ever seen? This makes me dream of summer with the fresh citrus notes paired with crisp vegetables and a perfectly seared fish.

Recipe by: The Culinary Nest

MAKES

2 servings

Prep Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS

8 ounce salmon filet

1 bunch of broccolini or about 8 stems, washed leaves removed, and ends trimmed

3 endives, core removed and washed

3 jalapeños, minced

2 garlic cloves, minced

1 grapefruit

Salt

Extra virgin olive oil

4 teaspoons rice vinegar

Sesame seeds

METHOD

• In a mortar & pestle paste together the jalapeños, garlic cloves, zest of 1/4 grapefruit and a pinch of salt. Set aside. Keep the grapefruit for juicing in a later.

• In a cast iron skillet over medium heat sauté the broccolini in a little olive oil and salt until browned on all sides, about 6-8 minutes, set aside on a plate.

• Salt the skin of the salmon, add 2 tbsp of EVOO into the skillet over medium heat and place the salmon skin down for 6 minutes. Once almost cooked through, turn over and sear other side for 1 minute or until done. 

• Next, add the rice vinegar and about 2 tbsp grapefruit juice to the jalapeño mixture (I cut the grapefruit in half from stem to bottom and squeezed one half into the mixture and used the grapefruit wedges from the other half for plating). Plate your broccolini, salmon and torn endive leaves and top with the jalapeño mixture.

• Add grapefruit slices for some extra yum and sprinkle with sesame seeds to finish.