It took forever for me to be able to make this recipe. DH dislikes both salmon and grapefruit, and I have only two or three friends who like salmon at all — one of whom can’t eat grapefruit on account of the medication she takes. So it took me like five months to get someone over to the house for whom I could whip this up. I guess I shouldn’t kvetch too hard over five months; I’ve still got a recipe from last June sitting in my inbox waiting for me to take it on.
Anyway, I digress. This is truly delicious and worthy of the time it takes to squeeze the grapefruit. Incidentally, I strongly recommend using pink grapefruit.
INGREDIENTS
– 1/2 c. shallots, minced
– nonstick cooking spray
– 4 pieces of wild-caught salmon, approx 4 oz each
– 1 c.fresh grapefruit juice
DIRECTIONS
Spray a large non-stick skillet with cooking spray and heat to about medium. Add the shallots and saute until tender, about 4 minutes. Add the salmon and grapefruit juice.
Cover and simmer over low heat until the salmon is opaque, about 6 to 8 minutes. Transfer the salmon to warm serving plates.
Increase the heat to medium high and simmer the juices, about 5 minutes, until reduced by half. Pour over the salmon.
Serves 4.
The Dilettante's Table 