Salmon With Citrus-Chilli Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant salmon with citrus-chilli sauce is a wonderful way to brighten up a weeknight dinner. Combining the natural richness of fresh fish with a zesty, sharp grapefruit and jalapeño dressing, it offers a sophisticated balance of heat and acidity. The use of tenderstem broccoli and crisp endive adds a lovely textural contrast, making this a satisfying yet light meal that feels truly indulgent while remaining incredibly fresh.

As a heart-healthy dish, this recipe is packed with omega-3 fatty acids and colourful vegetables, providing a nutritious option for those looking to maintain a balanced diet. The salmon is pan-fried until the skin is perfectly crisp, then finished with a punchy dressing that brings all the elements together. Serve it as a wholesome evening meal for a boost of flavour and vitality.

Ingredients for Salmon With Citrus-Chilli Sauce

4 jalapeños, seeds removed (leave some seeds in if you like more heat)
2 vitlöksklyftor
Koshersalt
Zest of 1/2 grapefruit
2 teaspoons honey
90ml extra-virgin olive oil, divided
2 bunches broccolini, cut into 2" pieces
4 (5–170g ) skin-on, boneless salmon fillets
2 Belgian endive, leaves separated, cut into large pieces
60ml fresh grapefruit juice
3 tablespoons unseasoned rice vinegar
Toasted sesame seeds (for serving)

How to make Salmon With Citrus-Chilli Sauce

Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef’s knife).

Transfer paste to a small bowl and add grapefruit zest, honey, and 2 tablespoons oil; toss to combine. Set sauce aside.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.

Heat remaining 2 tablespoons oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.