Salmon and grapefruit pair surprisingly well together. Serve with some couscous and steamed veggies for a complete meal.
4 skinless salmon filets (5-6 oz each)
salt and pepper to taste
2 ruby red grapefruits
2 tsp olive oil
1 Tbsp minced shallot
1 tsp freshly grated ginger
2 1/2 tsp honey
pinch cayenne pepper
2 tsp lemon juice
2 Tbsp thinly sliced basil leaves
1. Preheat oven to 350 degrees F. Season salmon with salt and pepper and roast in the oven for about 18 minutes, or until done.
2. Juice one of the grapefruits and remove wedges from the second grapefruit. To wedge, cut the top and bottom of the grapefruit off, cut down the skin to remove the pith and peel. Remove each segment from its casing. Cut each segment in half.
3. In a medium skillet, heat the oil over medium heat. Add the shallot and saute until softened. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to a simmer. Cook until sauce is reduced by half.
4. Add lemon juice to the sauce and season to taste. Right before service, toss the grapefruit and basil slices into the sauce. Spoon sauce over roasted salmon.
Yield: 4 servings
Food Network, Ellie Krieger 2007