This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich salmon.
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Serve with a flavorful rice: Saffron Rice Pilaf with Red Pepper & Toasted Almonds.
We are a statins/no grapefruit family, so I had to adapt this recipe. I subbed naval oranges for the grapefruit, and then, to counteract the added sweetness, reduced the honey, used broth instead of juice, and doubled the lemon juice to brighten it further. A-Maze-Ing! I agree with an earlier comment, this would have been even more fantastic with grilled salmon, but definitely a keeper recipe. In the future, I may also try this with blood oranges for their higher acidity, but it was delicious with the regular oranges. We served it with the recommended pilaf and roasted asperagus with toasted lemon panko.
Quick and easy. Light and yummy. Surprisingly fresh. A recipe to know by heart.
I knew I wanted fish for dinner. When at the market, decided to mortgage the house and go for a pound+ Of gorgeous wild caught king salmon. I recalled reading this recipe before leaving. The only grapefruit in site was an organic number for $1.99/ea. Stupid, I know. So, I had everything else in the "pantry". Did I say my husband doesn't like fish? However I feel it's my duty to keep him well nourished. It was wonderful! He didn't admit it, but I don't care. Next time I'll cook it for a more enthusiastic group!
A very easy and elegant recipe -- familiar but different. I made it without the second grapefruit for the sections (I knew my family would object) and it was pitch perfect. I also grilled the salmon, a preferred method of cooking if possible. There are so many solid salmon recipes, but this one rates among the best.
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