This recipe has lots of ingredients but is easy to make and a perfect example of the positive attributes of citrus fruit. I love serving this sauce with a side of poached or grilled salmon. Everything can be made in advance, just mix the fruits with the sauce at the last minute and you will wow your guests!
Ingredients
2 tsp sherry vinegar
2 tsp soy sauce
2 tsp pink peppercorns
2 tsp finely julienned ginger
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp celery seed
1/8 tsp hot red pepper sauce
1/4 cup olive oil
4 salmon fillets, 5-6 oz. each
Salt and freshly ground black pepper, to taste
2 Tbsp chiffonade of cilantro
1/2 medium lemon, sectioned and cut into medium dice
1/2 medium lime, sectioned and cut into medium dice
1 medium orange, sectioned and cut into medium dice
1 medium Texas ruby red grapefruit, sectioned and cut into medium dice
Directions
- To make the sauce, mix the first eight ingredients in a glass bowl. Whisk in 1/4 cup oil in a slow, steady stream. Set aside, reserving two tablespoons.
- Sprinkle the salmon fillets with salt and pepper and brush with the reserved vinaigrette. Grill over hot coals until done (10 minutes per 1" of thickness).
- Stir the remaining five ingredients for the vinaigrette into the mixture and spoon over each fillet. Serve immediately.
Additional Notes
- To chiffonade an herb, lay the leaves on top of each other, roll them up like a cigarette and then slice very thin slices through the roll. The result will be thin wisps of herbs that float through the air like chiffon.
- To section a citrus fruit, cut off the top and bottom peel so you can see the fruit inside. Cut one section of the peel completely off from top to bottom. There should be no white pith adhering to the fruit. Using that first cut as a guide continue to remove the remaining peel in five or six more vertical cuts down the side of the fruit. Now, place your knife parallel to the section membrane and cut to the center. Do the same thing on the other side of that section. It will remove easily. Repeat on the left and right side of each section until all the fruit is removed.
This technique works perfectly with all citrus fruit although it is somewhat easier with oranges and grapefruit because of their larger size.
