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Roasted Salmon with Shallot-Grapefruit Sauce

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Serves 4

  • by Ellie Krieger from The Food You Crave

This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich salmon.

  • 4 skinless salmon fillets (5 to 6 oz. each)
  • 1/4 tsp. salt, plus more to taste
  • 2 ruby red grapefruits
  • 2 tsp. olive oil
  • 1 Tbs. minced shallot
  • 1 tsp. peeled and grated fresh ginger
  • 2-1/2 tsp. honey
  • Pinch of cayenne pepper
  • 2 tsp. fresh lemon juice
  • 2 Tbs. thinly sliced fresh basil

Preheat the oven to 350°F. Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 18 minutes.

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

In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne and bring to simmer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving, toss the grapefruit pieces and basil into the sauce.

Place the salmon on a serving dish, spoon the sauce over it, and serve.

Serving Suggestions

Serve with a flavorful rice: Saffron Rice Pilaf with Red Pepper & Toasted Almonds.

Photo: Christopher Hirsheimer

Great light recipe for salmon. I cooked for two with 12 oz piece of Scottish Salmon so only used one large pink grapefruit. Since we like shallots I probably doubled that ingredient in recipe. Perfect with a bottle of Santenay Burgundy.

Excellent! A great mid-week quick dinner. The grapefruit, shallot sauce with the slight spicy accent from the cayenne was a lively addition to a lovely piece of salmon. I served it with baby spinach sauteed in butter with a bit of lemon which proved to be a good combination. I forwarded the recipe to my daughter and recommend to all!

Very good. I was a bit leery of the tartness of grapefruit, however I like how the ingredients complimented each other & over rode my hesitation to try this recipe. I followed the recipe exactly. I served this with "Triple-Sesame Jasmine Rice". Hubby really likes the recipe, but next time I make this I want to do something a bit more to the salmon.

Excellent! My family loved this...even my 4 year old daughter! I added a bit of fresh grapefruit juice in addition to what recipe called for and it was perfect. Served it with Lemon and Fresh Basil Couscous. Ummm.

Awesome -- the sauce was really delicious! I recommend pan-searing the salmon, however, to avoid over-cooking. 2-3 minutes per side, depending on thickness, for medium-rare. We will definitely make this again!

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