Juice 7 of
the blood oranges and place into a small saucepan and reduce the juice by
½.
Section the
remaining 3 blood oranges and reserve the segments on the side.
To make a
glaze for the salmon, add the honey to a small saucepan and heat the honey
until it starts to bubble, but not burn.
Add in 1/3 of
the reserved blood orange juice that has been reduced. Take off the
stovetop and allow to cool.
Dip each of
the pieces of salmon into the glaze and place onto the cedar plank. Also
dip each of the sections of blood orange into the glaze and place 3
sections on top of each piece of salmon. Place the cedar plank into the
oven and broil for 5 minutes or until the fish is cooked to medium.
Blood Orange
Vinaigrette
Add the
remaining 2/3 of the reduced blood orange juice to a blender along with 1
shallot, a pinch of chopped chervil, vinegar, salt and pepper, the zest from three
of the oranges and enough extra virgin olive oil to emulsify the
vinaigrette.
White Asparagus
Peel the asparagus and place into salt ice water for 1 hr to remove any of
the bitterness.
Remove and blanch the asparagus in boiling salted water until tender and
cool immediately in ice water.
Marinate in extra virgin olive oil, chervil and salt and pepper.
