Salmon with Asparagus and Blood Oranges
You know my mantra—fresh, seasonal, and simple. Celebrate the seasons. In this case, let it be spring, when citrus and asparagus are at their peak. Combine them with a piece of wild salmon and the flavors sing. If blood oranges are unavailable, substitute navel oranges.
TO DRINK: Albarino
1 navel orange
1 teaspoon grated fresh ginger
2 tablespoons balsamic vinegar
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
3 blood oranges
1 1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces
6 salmon fillets (6 ounces each)
Grate the peel of the navel orange to make 1 teaspoon 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 olive oil to make a vinaigrette. Season to taste with salt and pepper and set aside.
Cut off the tops and bottoms of the blood oranges. With a knife, remove all of the peel so that no white pith remains. Cut the oranges crosswise into 1/4-inch slices. Remove any seeds and reserve.
Bring a large saucepan of salted water to a boil over medium-high heat. Add the asparagus and cook until tender, yet crisp, 3 to 4 minutes.
Lightly brush the salmon with oil. Heat a ridged grill over medium-high heat for about 5 minutes.
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 slices around the salmon. Drizzle the vinaigrette over the salmon, asparagus, and oranges, distributing evenly, and serve immediately.