Why recepie famous for?
Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.
Ingredients
3 jalapeños, stemmed, seeded (save some of the seeds to add later if you like things spicy)1 garlic clove
Kosher salt
Finely grated zest from ¼ grapefruit
1 tsp. honey
4 Tbsp. extra-virgin olive oil, divided
1 bunch broccolini, cut into 1" pieces
2 5–6-oz. skin-on, boneless salmon fillets
1 Belgian endive, leaves separated and torn into large pieces
2 Tbsp. fresh grapefruit juice
4 tsp. unseasoned rice vinegar
Toasted sesame seeds (for serving)
Instructions
Finely chop jalapeños and garlic on a cutting board; sprinkle with a pinch of salt. Crush with the side of a chef’s knife until broken down into a coarse mash. (You can also purée in a food processor or mash with a mortar and pestle if you prefer.) Transfer to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Let green chile kosho sit until ready to use.Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until charred in spots and crisp-tender, 5–6 minutes. Transfer to a plate.
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