Most of the fish I’ve prepared has involved soy sauce. It’s delicious, let me tell you, but I wanted to do something different. I came across Je Mane la Ville’s grapefruity creation and made it last week. I did not have shallots though, so I used red onion instead. I’m sure it changed the flavor, but it still tasted great. A nice alternative and very healthy.
- 2 skinless salmon fillets, 7 to 8 ounces each
- Salt & pepper
- 2 ruby red grapefruits
- 1 orange (I didn’t have this so didn’t use it, but you should!)
- 2 t. olive oil
- 1/2 minced red onion
- 1 T. freshly grated ginger
- 2 1/2 t. honey
- Pinch cayenne pepper
- 2 t. lemon juice
- 1 T. dried basil (use 2 T. fresh if you have it.)
“Preheat the oven to 350 degrees F. Season the salmon with salt and pepper, place on a rimmed baking sheet and roast until almost done, about 13-14 minutes. Turn on the broiler and finish cooking salmon for about 2-3 minutes, until there is a little color on the top.
While the salmon is cooking prepare the sauce. Cut off the top and bottom of one of the grapefruits. Then standing it on end, cut down the skin to remove the pith and peel. Remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and the orange (if you have it!) and set the juice aside. It’s okay, you can co-mingle the juices.
In a skillet, heat the oil over a medium heat. Add the red onion (or shallot) and saute until softened, about 2 minutes. Add the ginger, juices, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.”
Notes: Chris liked it, I liked it. Not mind blowing, but it was good.
Servings: 2 dinner servings