Roasted Salmon with Shallot Grapefruit Sauce

Ally and I both liked this a lot. The salmon I bought was farmed which I know we're supposed to avoid (Seafood Watch) but it was all we could get and we really wanted salmon. Great flavors and easy to make for two.


Roasted Salmon with Shallot Grapefruit Sauce
2007, Ellie Krieger, All rights reserved

Prep Time:15 minInactive Prep Time:--Cook Time:18 min
Level:
Easy
Serves:
4 servings

Ingredients
4 skinless salmon fillets, 5 to 6 ounces each
1/4 teaspoon salt, plus more for seasoning
2 ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
2 1/2 teaspoons honey
Pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons thinly sliced basil leaves
Directions
Preheat the oven to 350 degrees F.

Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.

While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.

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

Printed from FoodNetwork.com on Mon May 24 2010� 2010 Scripps Networks, LLC. All Rights Reserved