naval oranges (segment and zest)
2 Tbsp. grenadine
3/4 cup fresh orange juice
2 large shallots (chopped)
6 (6-7 ounce) salmon fillets (skinned and boned)
2 ounces olive or salad oil
1 tsp. Sonoran seasoning
3/4 cup dry white wine
1/4 cup whipping cream
1 cup well-chilled unsalted butter, (cut into 16 pieces)
1 Tbsp. fresh lemon juice
salt and freshly ground white pepper
1 large avocado (cut into 18 slices)
orange peels from all 3 oranges. Mix half the peel and grenadine in small
bowl. Remove white pith from oranges. Cut between membranes to separate
sections. Set orange sections aside. Combine 3/4 cups wine, orange juice,
and shallots in heavy medium saucepan and boil until reduced by 1/3, about
Add cream to shallots reduction and bring to boil. Remove from heat. Whisk
in 2 tablespoons butter. Return to low heat and whisk in remaining butter
1 piece at a time, removing pan from heat if drops of melted butter appear.
Season sauce with lemon juice, salt, and freshly ground white pepper.
Oil and season salmon fillets. Place fillets with off the bone side down
on very hot natural gas grill. This is your show side, you always present
the first side grilled.
Grill about 2 minutes then turn 90 degrees to get checkerboard grill marks,
grill an additional 2 minutes, turn to other side. Continue grilling until
cooked through, 3-4 minutes. NOTE: If fillet is very thick, remove from
grill, place on metal plate with water and white wine and simmer over
grill until just done. Cooking time will always vary due to how hot the
fire is and how thick the fillet.
Transfer salmon to plates from the grill using a spatula. Arrange 3 orange
sections and 3 avocado slices atop each fillet. Spoon sauce over. Finish
by sprinkling orange zest over sauce.
14 ALAN ZEMAN