The original recipe came from Bon Appétit and the dressing required a couple of jalapeños. I bought some, but the clerk didn’t ring them up so they weren’t in my grocery bag when I got home. I had to improvise and I used chili oil instead.
2 garlic cloves, chopped
zest from 1/4 grapefruit
1 tsp honey
1/2 bunch broccolini, tough stems removed
2 skin-on, boneless salmon fillets, patted dry with paper towel, salted
2 Belgian endives, outer leaves separated and hearts chopped
juice from the same 1/4 grapefruit
4 tsps unseasoned rice vinegar
toasted sesame seeds
olive oil, salt
1. Make the dressing. Using a mortar and pestle, crush the garlic into the chili oil and salt, and then mix in the grapefruit zest and honey. Stir grapefruit juice and vinegar into dressing. Set aside.
2. In a heated skillet, heat some olive oil over medium-high heat. Add broccolini and cook, tossing occasionally, until charred in spots and tender, about 7 minutes. Transfer to a plate. Scatter endive with it.
3. Lower the heat to medium and add some more oil in the skillet until hot. Add the salmon skin side down, and cook until skin is browned and crisp, 7 minutes. Gently turn and cook the flesh side just until cooked through, about 1 minute. Place on top of the broccolini and endive. Drizzle grapefruit dressing over salmon, then top with sesame seeds.