Salmon and Broccolini With Citrus Chile Sauce
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)
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