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​Recipe: Grilled Salmon with Lemon Citronette

Serves 8

Citronette

  • 3 lemons, juiced
  • 2 Tablespoons Dijon mustard
  • ½ cup plus 2 Tablespoons olive oil
  • ¼ cup green onions or chives, finely chopped
  • Salt and freshly ground pepper
  • 2 lb. salmon fillet, skinned
  • 1 pound radishes, thinly sliced*
  • 1 celery stalk, sliced paper thin on a bias*
  • 20 flat-leaf parsley leaves, finely chopped

In a medium nonreactive bowl, combine the lemon juice, mustard, and ½ cup of the olive oil and whisk well. Add the chives and season with salt and pepper.

Preheat the grill. Season each salmon fillet with salt and pepper and grill until medium rare, about 5 minutes on each side. Transfer to a serving dish.

To serve, toss the radishes and celery with the citronette, and spoon some onto each fillet. Drizzle the remaining citronette around the fish, sprinkle with parsley, and serve immediately.

Grilled Asparagus with Romesco Sauce and Goat Cheese

Serves 6

Asparagus

  • 3-4 bunches of asparagus (about 2 lb.)
  • 6 oz. goat cheese, crumbled
  • Olive oil, for drizzling
  • Salt and pepper to taste

Romesco Sauce

  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 Tablespoons chopped flat-leaf parsley
  • 2 Tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

To make the sauce, pulse the first 8 ingredients in a food processor until very finely chopped. With the motor running, slowly add oil; process until smooth. Season with salt and pepper. Set aside.

Preheat the grill to medium high. Toss the asparagus with olive oil, salt and pepper. Using a vegetable grill pan or a cooling rack over the grill grates, grill the asparagus until lightly charred on all sides.

Plate the dish by spreading the romesco on the bottom of a serving platter, placing the warm asparagus on top of that, and sprinkling the crumbled goat cheese on top. Serve warm or room temperature. 

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