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Ingredients
- 2 oranges, segmented
- 2 lemons, segmented
- 1/2 cup extra-virgin olive oil
- 2 salt-packed anchovies filleted (rinsed and drained)
- 4 garlic cloves, thinly sliced
- 6 spears jumbo asparagus, tough bottoms snapped off, stalks cut on the diagonal into 1/4-inch-thick slices, tips halved lengthwise
- Kosher salt and freshly ground black pepper
- Six 4-5 oz king salmon fillets
- 1 tbsp fresh thyme leaves
- 3/4 cup dry white wine
- freshly chopped mint
Details
Preparation
Step 1
In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-low heat. Add the anchovies and garlic and cook, stirring, until the anchovies are falling apart and the garlic is lightly browned, 2 to 3 minutes. Add the asparagus and cook, stirring, just until the slices are barely tender in the center, about 1 minute. Season with salt if necessary and pepper, remove from the heat, and let cool.
Cut six 12-inch squares of heavy-duty aluminum foil. Fold each one in half to mark the center, then unfold it. Season the fish fillets aggressively on both sides with salt and pepper. Drizzle 1 tablespoon of the remaining oil over the bottom half of each piece of foil and top with one-sixth of the asparagus mixture. Place the fish on top and arrange about 3 orange sections and 2 lemon segments (or half-sections) on top of each fillet. Sprinkle with the thyme.
Place the packets on the hottest part of the grill and wait until you can hear the wine bubbling, about 2 to 3 minutes, then cook for 5 minutes more. Transfer the packets to a large platter or a baking sheet and allow them to stand for 5 minutes.
Place a cartoccio on each plate and serve with a sprinkling of fresh mint.
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