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1
Preheat oven to 350 degrees F.
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2
Heat a 12-inch non-stick saute pan over a high flame.
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3
Season the salmon fillets with salt and pepper.
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4
Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare.
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5
Remove the pan from the heat, and place the fish on a work surface.
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6
Wipe out the pan and reserve for later use.
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7
Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet.
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8
Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs.
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9
Carefully invert each fillet into the pan and place it over a medium flame.
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10
Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath.
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11
Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
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12
To serve, mound 1/6 of the spinach in the center of a warm dinner plate.
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13
Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides.
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14
Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
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15
In the bowl of a food processor place, pine nuts, garlic, salt, and pepper.
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16
Add the basil and process again.
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17
With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally.
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18
Add bread crumbs a little at a time, just enough to make pesto spreadable.
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19
Process and repeat until the pesto is the right consistency.
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20
Remove from food processor and set aside until ready to use.
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21
In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat.
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22
Add the shallot and garlic and continue cooking for 1 minute longer.
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23
Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices.
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24
Reduce the liquid volume down to 1 cup.
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25
Add the chicken stock, bring it to a boil, and cook another 3 minutes.
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26
Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor.
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27
With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
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28
Steamed Spinach Leaves: 2 pounds loose spinach leaves
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29
Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves.
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30
In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes.
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31
Drain excess moisture, season with salt and pepper.
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32
Potato Gaufrettes: 2 large baking potatoes, like russets Clarified Butter
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33
Preheat oven at 350 degrees.
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34
Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin.
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35
Lay out the slices on a baking sheet.
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36
Brush with clarified butter and bake until crisp, about 12 minutes.
