Grapefruit Salmon Food

GRILLED BALSAMIC AND GRAPEFRUIT GLAZED SALMON

Steps:

• Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
• Boil until reduced by half, approximately 15 minutes.
• Hold warm.
• To Make One Portion:.
• Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper.
• Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
• Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill.
• Place 2 grapefruit slices on serving plate and top with cooked salmon fillet.
• Drizzle 1 tablespoon glaze on top of salmon.
• Serve with a potatoe and vegetables.
• Serve immediately.

GRAPEFRUIT-GREMOLATA SALMON

Steps:

• Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel., Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on one half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar., Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon., Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit.

GLAZED SALMON WITH SPICY GRAPEFRUIT RELISH

Steps:

• Remove a thin slice from the top and bottom of 2 grapefruits, and discard. Set one of the flat sides on the work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Holding fruit over bowl, cut along both sides of each segment (close to the membrane) to release. Reserve segments. Squeeze juice from membrane into a measuring cup. Juice the third grapefruit to total 1 1/2 cups juice.
• In a medium non-aluminum saucepan, combine juice, brown sugar, and red pepper flakes. Bring to a boil and cook unti syrupy, about 15 minutes (you should have about 1/4 cup). Remove half of the glaze to bowl and let cool to room temperature.
• Add 1 cup of grapefruit segments to the pot (reserve remainder for serving); bring to a boil. Cook, stirring occasionally, until segments have broken down and sauce has thickened, about 12 minutes (you should have about 1/4 cup of relish).
• Heat broiler with the rack set 4 inches from the top. Line a rimmed baking sheet with aluminum foil. Place salmon fillets on prepared sheet and season with salt and pepper. Brush salmon with reserved glaze and broil, rotating once during cooking, until opaque throughout, 6 to 7 minutes. Serve salmon with relish and reserved grapefruit segments.

GRAPEFRUIT, SALMON, AND AVOCADO SALAD

Steps:

• Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
• Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

ROASTED SALMON WITH SHALLOT GRAPEFRUIT SAUCE

Steps:

• 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.

SALMON KEBOBS WITH QUINOA AND GRAPEFRUIT SALAD

Steps:

• Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
• Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.
• Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.
• Toss quinoa with the dressing, chiles, scallions, and cilantro. Season with salt and pepper, to taste.
• Preheat a stovetop or outdoor grill to high heat. Thread the salmon cubes onto the skewers. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper. Grill the skewers, turning as each side browns but the salmon is still moist, about 3 minutes.
• Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs. Serve warm or at room temperature.

SALMON WITH AVOCADO & GRAPEFRUIT

Steps:

• Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp.Whisk in the extra virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments.
• Cut each avocado in half lengthways, remove the stones and peel. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so. Cut off and discard the stems of the watercress,wash the leaves well and shake dry.
• Lightly oil the salmon, and cook in a non-stick frying pan on a highish heat, skinned-side down first, then turn and cook lightly on the other side, until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side).
• Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top.Whisk the dressing, then drizzle it around the salmon and over the watercress.

PAN-ROASTED SALMON WITH GRAPEFRUIT-CABBAGE SLAW

Steps:

• Combine the grapefruit juice and shallot in a small bowl; set aside.
• Score the skin side of the salmon and season all over with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
• In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.

SALMON WITH FRESH GRAPEFRUIT SAUCE

Steps:

• Preheat oven to 450ºF. Juice 2 of the grapefruit; combine with sugar in small saucepan. Cook on medium-high heat 25 min. or until sugar is dissolved and juice is reduced by half. Pour grapefruit syrup into blender. Add cream cheese; cover. Blend until smooth; set aside. Keep warm.
• Line 15x10x1-inch baking pan with foil. Pour 1/4 cup of the dressing on prepared pan; place in oven 5 min. to heat. Remove from oven. Immediately place salmon, skin-side up, on pan; top with remaining 1/4 cup dressing. Bake 20 to 25 min. or until salmon flakes easily with fork, turning once after 12 min.
• Segment remaining grapefruit, combine with juices and onions. Serve salmon topped with warm sauce and grapefruit topping.

WILD SALMON WITH GRAPEFRUIT BEURRE BLANC

Steps:

• Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, anchovy and garlic; saute until soft. Add wine and 6 tablespoons grapefruit juice; boil until reduced to 1/2 cup, about 4 minutes. Add cream; reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside.
• Prepare barbecue (medium high heat). Brush salmon and grapefruit rounds with 2 tablespoons oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and grapefruit until charred in spots, about 2 1/2 minutes per side.
• Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 tablespoonfuls, then Worcestershire and hot pepper sauce. Mix in 1 tablespoon grapefruit juice. Season with salt and pepper. Serve salmon with sauce.