Name: Salmon With Citrus-Chile Sauce
Yield: 4 servings
Ingredients: 4 jalapeños, seeds removed (leave some seeds in if you like more heat); 2 garlic cloves; Kosher salt; Zest of ½ grapefruit; 2 tsp. honey; 6 Tbsp. extra-virgin olive oil, divided; 2 bunches broccolini, cut into 2" pieces; 4 (5–6-oz.) skin-on, boneless salmon fillets; 2 Belgian endive, leaves separated, cut into large pieces; ¼ cup fresh grapefruit juice; 3 Tbsp. unseasoned rice vinegar; Toasted sesame seeds (for serving)

Top view of charred salmon fillet and broccolini covered in citrus chile sauce on a grey plate on marble surface.

Photo by Chelsie Craig

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish. Here, we use it with salmon, but it complements virtually any fish.

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Recipe notes

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Recipe notes

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