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Salmon with Asparagus and Blood Oranges

I located the recipe for the grilled salmon in Joanne Weir’s wonderful book – Wine Country Cooking –  healthy, scrumptious recipes inspired by the bounty of California’s wine country. Simple, fresh, and pretty straight-forward, where the beautiful ingredients get all the attention. It’s the way we like to eat.

Salmon with Asparagus and Blood Oranges

(to serve 6)

  • 1 navel orange
  • 1 tsp. fresh grated ginger
  • 2 Tbl. balsamic vinegar
  • 1 Tbl. white wine vinegar
  • 3 Tbl. extra-virgin olive oil, plus more for brushing
  • 3 blood oranges (usual navel oranges if you can’t find them)
  • Salt and freshly-ground pepper
  • 1-1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces
  • 6 salmon fillets (6 oz. each)

Grate the peel of the navel orange to make 1 teaspoon of zest. Place the zest in a small bowl. Juice the navel orange and add it to the zest along with the ginger, balsamic vinegar, white wine vinegar, and 3 tablespoons of olive oil to make a vinaigrette. Season to taste with salt and pepper and set aside, but don’t chill.

Cut off the tops and bottoms of the blood oranges. With a knife, remove all of the peel so that no white pith remains. Slice the oranges crosswise into 1/4-inch thick rounds. Remove and seeds as you go. Set aside the orange slices.

Heat a ridged grill pan over medium to medium-high heat for about 5 minutes. Brush the salmon lightly with oil.

Bring a large pan of salted water to a boil. Add the asparagus and boil over medium-high heat until tender yet crisp, 3 to 4 minutes. (It will continue to cook after it’s removed from the heat.) Drain and set aside. (If it goes to room-temperature, that’s just fine.)

Grill the salmon, skin side-down, until golden and crisp, 3 to 4 minutes. Turn the salmon, season with salt and pepper, and continue to cook until done, 2 to 3 minutes more.

To serve, place 1 piece of salmon in the middle of each plate. Place the asparagus and orange slides around the salmon. Drizzle the vinaigrette over the salmon, asparagus and oranges, distributing evenly, and serve immediately.

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