Salmon with Grapefruit Sauce
Servings
4Serving size
4 ounces fish with sauceThis recipe can be multiplied and makes good leftovers in salads. Coumadin (warfarin) users and users of other medications should note that grapefruit, cooked or uncooked, interacts with many medications. Please consult with your pharmacist or physician.
Serve with Brown and Wild Rice or Brown Rice or Celery Mashed Potatoes or Leek and Scallion Quinoa or Savory Quinoa
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Ingredients
| 4 tsp. Olive oil |
| 1 Small Shallots, raw (minced) |
| 1/2 tsp. Paprika |
| 1/2 tsp., leaves Dried thyme |
| 1 fruit Pink grapefruit (peeled, separated into sections, and membrane around each section removed) |
| 1/4 cup White wine |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp.. Honey |
| 2 tsp.. Unsalted butter |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets, skinless) |
Instructions
Place 2 teaspoons of the olive oil in a medium skillet over medium heat.
Add the minced shallots and cook for about one minute. Stir frequently.
Add the paprika and thyme and cook for about one minute.
Add the grapefruit sections. Cook for about five minutes. Toss frequently and adjust the heat so that the grapefruit is lightly browned.
Set aside half of the grapefruit sections on a plate.
Place the remaining grapefruit in a blender or mini-chopper.
Deglaze the pan with the white wine and the reserved grapefruit juice. Use a whisk and scrape the bottom of the pan until the sauce is well blended.
Add the sauce to the blender with the grapefruit. Blend until smooth.
Place the sauce in a small sauce pan over low heat. Let the sauce reduce by about half. This should take about 20 minutes at a very low simmer.
Add the honey and butter to the sauce and whisk until smooth.
Place the remaining 2 teaspoons of oil in a large skillet over medium high heat.
Add the salmon filets. Cook for about 5 minutes and turn.
Cook for about 4 to 6 minutes until the salmon is done.
Place the salmon on a plate with the remaining grapefruit sections. Top with the warmed sauce.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Celery Mashed Potatoes
Spray a pan with oil and place the celery in the pan. Place the pan over medium heat. When the pan heats up and the celery begins to sizzle reduce the heat to medium low and cover. Cook the celery for about 20 minutes. Toss frequently. Place the water in…
Leek and Scallion Quinoa
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa. Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Cover. While the quinoa is cooking…
Savory Quinoa
Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes. Add the celery and cook for another 2 minutes. Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute. Add the chicken…
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Serve this recipe with one of these vegetable side dishes.
Creamed Shredded Brussels Sprouts
Place the olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the pan is hot enough to very lightly brown some of the Brussels sprouts but not too brown. Add the nutmeg, milk,…
Holiday Shredded Brussels Sprouts
Preheat the oven to 325°F. Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces. Place the olive oil in a 9×12 pan and place the pan in the oven for 5 minutes. Add the cranberries and pine nuts, stir so that they are…
Sauteed Leeks
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I had a variation of this recipe at a restaurant in Chile. The soft sweetness of the salmon balances the bitterness of the grapefruit and the paprika and thyme give it spice and a hint of aromatics.