Thursday, March 13, 2008

Roasted Salmon with Shallot-Grapefruit Sauce

This dish was definitely out of the ordinary for me. I don't cook fish all that often and I think I can count, on one hand, the number of times I've eaten grapefruit. But WOW! This turned out fantastically! I will definitely make it for myself again and I wouldn't hesitate to serve it to dinner guests. After all, it's one of my favorite color combinations--pink and green! And who doesn't love pretty food that tastes great?

Roasted Salmon with Shallot-Grapefruit Sauce
adapted from Elie Krieger, The Food You Crave
4 skinless salmon fillets, 5 to 6 oz. each
1/4 tsp. salt, plus more for seasoning
2 ruby red grapefruits
2 tsp. olive oil
1 TBSP minced shallot
1 tsp. freshly grated ginger
2 1/2 tsp. honey
2 tsp. red pepper flakes, adjust to taste
2 tsp. lemon juice
2 tsp. thinly sliced basil leaves, plus more for garnish

1. Preheat the oven to 350 degrees F.

2. Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.

3. While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.

4. In a medium skillet, heat the oil over a medium heat. Add the shallot and sauté until softened, about 2 minutes.  Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes.

5. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce.

6. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.


Sarah said...

I would have never thought about grapefruit and salmon, but this sounds really good!