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Roasted Salmon with Shallot Grapefruit Sauce

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Ruby Red Salmon 007

Description Edit

Remember grapefruit can interfere with certain medications! Take care, Gloria

Ingredients Edit

Directions Edit

  1. Preheat the oven to 350°F.
  2. Season the salmon with ¼ teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
  3. While the salmon is cooking prepare the sauce.
  4. 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.
  5. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half.
  6. Set the segment pieces aside.
  7. Juice the other grapefruit and set the juice aside.
  8. In a medium skillet, heat the oil over a medium heat.
  9. Add the shallot and saute until softened, about 2 minutes.
  10. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer.
  11. Cook until sauce is reduced by about half about,10 minutes.
  12. Add lemon juice and season with salt, to taste.
  13. Right before serving, toss the grapefruit pieces and basil into the sauce.
  14. Put the salmon onto a serving dish.
  15. Spoon sauce over the salmon and serve.

Notes Edit

  1. If unsure about using honey... consider the artificial honey but remember the digestive problems it may cause.

Nutritional information Edit

Per serving:

  • 345 Calories | 18g Total Fat | 3.5g Saturated Fat | 7.3g Monounsaturated Fat | 6g Polyunsatured Fat | 85mg Cholesterol | 230mg Sodium | 16g Carbs | 1g Fiber | 29g Protein

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