South African recipes for beef, salmon and asparagus,

This recipe for grilled salmon and broccoli rabe is full of complex flavors and textures from quality oils and layered additions, including crushed Marcona almonds and an orange-infused sherry vinegar reduction. 4 (3 ounce) wild king salmon filets, skinned and trimmed to an even thickness

4 stalks broccoli rabe

Salt

2 tablespoons best-quality garlic oil 2 tablespoons sherry vinegar reduction,

recipe follows

2 tablespoons extra virgin olive oil 3 tablespoons crushed Marcona almonds Preheat the grill to medium.

Trim about 2 inches off the bottom of the broccoli rabe, just removing the very tough stalk. Fill a large bowl with ice and water to make an ice bath. Bring a large pot of water to a rolling boil. Drop the broccoli rabe in the boiling water for 1 minute. Using tongs, immediately transfer the to the ice bath and swirl, to cool and stop the cooking, for about 45 seconds. Remove from the ice bath and gently pat dry with paper towels. Let drain, uncovered, on the paper towels.

Place the salmon on a flat plate and pat dry with paper towels. Generously season each filet with salt, lightly drizzle with the garlic oil (avoid brushing on the oil because it will remove the seasoning) and let stand for five minutes. The salt will extract some moisture from the fish, so pat each filet dry with a paper towel then drizzle with a little more garlic oil before cooking. The oil adds flavor and helps prevent the fish from sticking to the grill.

Transfer the filets to the grill and place, presentation side down, at a 45-degree angle to the grates. Grill for 3 minutes, turn to 90-degree angle and grill an additional 2 minutes. Using a spatula, carefully loosen and flip each filet. Drizzle with a little more garlic oil and grill until the fish is slightly translucent in the center, an additional 2 minutes. Line a plate with a double layer of paper towels and transfer the fish to the plate, presentation side up to rest for 3 minutes.

Grill the broccoli rabe 2 minutes, turn and grill an additional 1 minute. You’re just heating it through. Sprinkle the broccoli rabe with salt.

Drizzle a 4-inch circle of the sherry vinegar reduction in the center of each plate. Place the salmon in the center of the plate and lay the broccoli rabe along the long side. Sprinkle the fish and broccoli rabe with the almonds and drizzle the entire dish with a generous amount of the olive oil.

Serves 4

Per serving (including reduction): 268 calories (percent of calories from fat, 66), 19 grams protein, 4 grams carbohydrates, 2 grams fiber, 20 grams fat (3 grams saturated), 44 milligrams cholesterol, 100 milligrams sodium. FOR THE SHERRY VINEGAR REDUCTION 3 oranges

1 cup best-quality sherry vinegar

1/2 cup raw cane sugar

1/4 teaspoon salt

Using a vegetable peeler, remove a 1-inch strip of peel from the orange. Squeeze the oranges to make 3/4 cup of juice. Mix the orange peel, juice, vinegar, sugar and salt in a 10-inch skillet. Bring the mixture to a boil over high heat, then cut the heat down a little and simmer aggressively until the liquid reduces in volume and thickens to a maple syrup consistency, about 10 minutes. The reduction should coat the back of a metal spoon when you dip the spoon in and run your finger down the spoon’s backside. Pull the pan from the heat and use immediately, or refrigerate the reduction in a covered container for up to 3 weeks. As the mixture cools, it will thicken. Bring to room temperature and thin with a little hot water before using.

Makes about 1/2 cup

Per 1-tablespoon serving: 65 calories (percent of calories from fat, 0), trace protein, 16 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 67 milligrams sodium.

— CHEF KEVIN GILLESPIE, GUNSHOW, ATLANTA

CONTRIBUTED PHOTOS BY MIA YAKEL Grilled Salmon with Broccoli Rabe and Sherry Vinegar Reduction prepared on the Kudu grill.