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Ingredients
- 2 oranges
- 2 pink grapefruits
- 1 lemon
- 60 ml (1/4 cup) maple syrup
- 125 ml (1/2 cup) cold butter, cut into chunks
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 4 salmon fillets, about 200 g (7 oz) thick, skinless
Preparation
- With a paring knife, segment 1 orange and 1 grapefruit.
- Set aside.
- With the same knife, cut off the lemon peel.
- Remove the white part and julienne the peel thinly.
- Blanch by starting in cold water.
- Bring the peel to a boil and allow it to boil for 1 minute.
- Drain peel and rinse in cold water.
- Repeat these steps twice.
- Set aside.
- In a saucepan, squeeze the other orange and the other grapefruit.
- Add the blanched lemon peel and the maple syrup.
- Bring to a boil over medium-high heat.
- Reduce by one third for about 25 minutes.
- With a whisk, add the butter chunks gradually, stirring constantly.
- Season with salt and pepper.
- Add the citrus segments and keep warm.
- In a skillet, heat the oil and butter over medium-high heat.
- Season the salmon fillets with salt and pepper.
- Cook for about 3 minutes on each side for rare doneness.
- Place on plates and top with sauce.
- Serve hot with rice mixed with vegetables.
