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Ingredients
Indulge in roasted salmon topped with a shallot grapefruit sauce, blending tangy citrus flavors with the richness of salmon.
- 2 Florida Grapefruits, segmented
- 4 skinless salmon fillets, 5 to 6 ounces each
- ¼ tsp. salt
- 1 tbsp. minced shallot
- 1 tsp. freshly grated ginger
- 2 ½ tsp. honey
- Pinch cayenne pepper
- 2 tsp. olive oil
- 2 tsp. lemon juice
- 2 tbsp. thinly sliced basil leaves
Instructions
- Preheat oven to 350 degrees F.
- Place salmon in a baking dish and season with ¼ tsp. salt.
- Roast salmon in oven until cooked through, about 15 minutes.
- While salmon is cooking, prepare sauce.
- Segment one Florida Grapefruit and set segments aside.
- Juice one Florida Grapefruit and set juice aside.
- In a medium skillet, heat oil over medium heat. Add shallot and sauté until softened, about 2 minutes.
- Within the skillet, add ginger, Florida Grapefruit Juice, honey, cayenne pepper and bring to a simmer.
- Cook until sauce is reduced by about half, approximately 10 minutes.
- Add lemon juice and season with salt, to taste.
- Immediately prior to serving, add the Florida Grapefruit segments and basil leaves into the sauce.
- Place cooked salmon onto a serving dish and spoon sauce over salmon before serving.
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