Ludo Lefebvre’s tutorial on how to build a deeply layered, silky sauce: reduce, one at a time, wine, citrus juice, and crème fraîche, then blend in fresh citrus segments and curry powder for a jolt of vibrant flavor.
Slideshow:More Salmon Recipes
1/2 orange plus 1/2 cup fresh orange juice
1/4 grapefruit plus 1/2 cup fresh grapefruit juice
1 cup dry white wine, preferably Chardonnay
1/3 cup dry vermouth
4 tablespoons finely minced shallots
1 cup crème fraîche
Pinch of curry powder
4 tablespoons unsalted butter
Four 5- to 6-ounce center-cut salmon fillets with skin
10 ounces amaranth or spinach leaves, thick stems discarded
How to Make It
Using a sharp knife, peel the orange and the grapefruit, removing all of the bitter white pith, then cut in between the membranes to release the sections.
In a small saucepan, simmer the wine with the vermouth and shallots over high heat until almost evaporated. Add the orange and grapefruit juices, bring to a simmer and cook until syrupy. Add the crème fraîche and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, for 30 minutes. Remove the pan from the heat and strain the sauce through a fine sieve into another small saucepan. Add the citrus sections and curry powder and, using an immersion blender, puree the sauce until smooth. Season with salt and pepper.
In a large nonstick skillet, melt 2 tablespoons of the butter. Season the salmon on both sides with salt and pepper. Cook the salmon skin side down over medium-high heat until browned and crisp on the bottom, about 3 minutes. Turn and cook until almost opaque through, about 3 minutes. Transfer the salmon to a platter and tent with foil.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the amaranth and cook over moderately high heat, stirring occasionally, until just wilted. Mound the amaranth on plates and top with a salmon fillet. Spoon some of the sauce over the top and serve. Pass the remaining sauce separately.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.