Bright caramelized citrus paired with rustic autumn flavors express the transition from the light of summer to brisk days of Fall and rich, satisfying comfort foods.
Servings: 2-3 servings
1poundwild salmon*skin on
1bottle clam juice
1cupdry white wine*
3garlic clovespeeled, sliced in half
sprinkle of crushed red pepper
Garnish: crumbled crispy salmon skin and sage leaves
For caramelized grapefruit:
1Ruby Red grapefruitsupremed
For the White Beans and Sage Salad:
1can No-Added Salt cannellini beansrinsed and drained
1large clove garliccrushed
1T.meyer lemon olive oil
1T.fresh sagefinely chopped
Supreme the grapefruit by first cutting the ends off. Set on a cutting surface and, using a sharp paring or fillet knife, cut down the sides of the grapefruit to remove the peel and trim off all of the white pith. Working over a bowl, cut along the membranes to release the grapefruit segments. Reserve grapefruit juice.
Heat a large nonstick skillet over medium-high heat. Add the grapefruit and the sugar. Cook until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.
Prepare the White Bean and Sage Salad: Mix together in a small bowl at least half hour before serving to allow flavors to blend. Add salt and pepper to taste.
For the Fish:Rinse fish, pat dry with paper towels. Cut crosswise into 3 equal size pieces. Using a sharp fillet knife, hold fillet with one hand, insert knife between the flesh and skin, press down and move knife along the skin to separate. Place skin on a pan covered in aluminum foil, brush with olive oil and place under broiler until crispy, about 5-6 minutes - watch closely. Allow to cool and crumble with your fingers or wrap in plastic wrap and crush it with the back of a spoon.
Heat olive oil in large nonstick skillet over medium-high heat. Place salmon fillets (top side down) in the skillet and cook for about 3 minutes. Browning the fish gives it a more attractive look and deepens the flavor.
Combine clam juice and next four ingredients in a heavy, large saucepan. Cover and simmer for about 10 minutes to allow flavors to blend. Using a spatula, place the salmon gently in the poaching liquid, add the accumulated pan juices as well. Cover, and simmer gently for approximately 8 minutes. Using a slotted spoon, remove salmon and transfer to a platter, tent with foil to keep warm.
Remove the garlic and lemon from the poaching liquid, and boil until reduced to about ½ cup.
To plate: Spread a spoonful of the cannellini beans on a plate, surround with grapefruit segments and juices, place a salmon fillet on top of beans, drizzle with wine reduction sauce, sprinkle with crushed salmon skin and garnish with sage.
I used wild troll-caught Coho Salmon from Santa Monica Seafood and a Dry Muscat wine. Whole Foods 365 brand has a variety of No-Added Salt beans.
Salmon, Citrus and Sage https://shescookin.com/salmon-citrus-and-sage/