Hmmm….. Got a grapefruit from my CSA (Community Supported Agriculture) basket a month ago. What should I do? I don’t like grapefruit. It is sour and bitter! I can deal with the sour, but bitter? Definitely not! I was staring at the grapefruit and couldn’t figured what to do with it. Just like everything else, I went to the internet for help. Luckily, I stumbled upon this amazing recipe.
This grapefruit sauce is little sweet, little tart and little spicy. The most importantly is that the honey cover up the bitterness from the grapefruit really well. The distinct grapefruit flavor can still come through, but not bitter. It is the perfect sauce for this fatty salmon. And yes, that crispy salmon skin is so irresistible! Enjoy!
Seared Salmon with Shallot-Grapefruit Sauce (Adapted from Fine Cooking)
– 2 (6-ounce) salmon fillets with skin
– 1 ruby red grapefruit
– ½ teaspoon grated fresh ginger
– 1¾ teaspoon honey
– pinch of ground cayenne pepper
– 1 teaspoon olive oil
– 1 tablespoon shallot (minced)
– 2 teaspoons vegetable oil
– 1 teaspoon lemon juice
– 1 tablespoon fresh basil (thinly sliced)
– ground black pepper
- Preheat the oven to 400˚F (200˚F).
- Place the grapefruit on a chopping board. Cut off ½-inch from the both end to stand the grapefruit. Trim away the skin and pith. Working over a bowl to catch the juice, cut in between the membranes to release the segments with a thin sharp knife. Reserve the segments in a separate bowl and set aside. Squeeze out the juice from the remaining grapefruit part.
- Add ginger, honey and cayenne pepper to the grapefruit juice. Mix slightly and set aside.
- For the salmon, check to make sure all fish scales are removed. Rinse and dry the salmon. Set aside.
- In a small pan, heat the olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the grapefruit juice mixture and bring to a simmer. Reduce heat to medium-low and cook until the sauce has reduced by half, about 7 – 10 minutes.
- Meanwhile, heat a medium oven safe pan over medium-high heat for 3 minutes. Pat dry the salmon fillets with paper towels. Season with salt and pepper. Add the vegetable oil to the pan and wait until the oil starts to shimmer. Lay the fish skin side down in the pan. Cook for 3 minutes or until the skin is crisp. Turn off heat. Flip the fish with a spatula. Transfer the pan to oven and bake for 3 – 6 minutes, depends on the thickness of the fish and desired doneness.
- While the salmon is cooking, get back to the sauce. Add lemon juice and season with salt. Add the grapefruit segments and basil. Quickly mix everything together.
- Divide the sauce mixture into 2 serving plates. Place salmon on top and serve immediately.
- If you are still not sure how to remove the grapefruit skin or how to cut the grapefruit in segments, check out this helpful video.
- When searing the salmon, make sure the pan is really hot. A hot pan will prevent the fish sticking to the pan.
- You can also roast the salmon instead of sear. Roast in a 350˚F oven for 17 – 19 minutes.