Wild Alaskan Salmon in Grapefruit Shallot Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 304.9
- Total Fat: 16.4 g
- Cholesterol: 60.8 mg
- Sodium: 202.0 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.1 g
- Protein: 24.0 g
View full nutritional breakdown of Wild Alaskan Salmon in Grapefruit Shallot Sauce calories by ingredient
Introduction
Fresh, healthy ingrediants make this dish a must for salmon lovers. Fresh, healthy ingrediants make this dish a must for salmon lovers.Number of Servings: 4
Ingredients
-
12-16 ounces of fresh Wild Salmon cut into 4 pieces of equal size.
2 pink grapefruit
2 1/2 tsp. honey
1 tsp. fresh grated ginger root
1 tbsp. finely chopped shallot
1/4 tsp. salt, more to taste
2 tbsp. extra virgin olive oil
pinch of cayenne pepper
3 tbsp. lemon juice
5 medium fresh basil leaves
Directions
Preheat oven to 350 degrees. Rub the salmon with salt and place in a shallow baking dish. Bake for 18 minutes.
While the fish is baking, supreme the grapefruit by cutting of both ends and cutting away all of the peel and white pith around the outside. With a paring knife, cut the meat of the sections away from the bitter membrane. Cut each supreme in half. Juice the other grapefruit.
Heat the oil in medium saute (fry) pan, place the shallots in the hot oil oil and stir until soft. (About 2 minutes) Add the honey, ginger, grapefruit juice, and cayenne and boil until the liquid is reduced by half. (About 10 minutes)
Just before serving, add the grapefruit supremes and lemon juice. Place each piece of salmon on a separate plate and spoon the sauce over the salmon. Garnish with whole and chopped basil leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user KATHYS_JOURNEY.
While the fish is baking, supreme the grapefruit by cutting of both ends and cutting away all of the peel and white pith around the outside. With a paring knife, cut the meat of the sections away from the bitter membrane. Cut each supreme in half. Juice the other grapefruit.
Heat the oil in medium saute (fry) pan, place the shallots in the hot oil oil and stir until soft. (About 2 minutes) Add the honey, ginger, grapefruit juice, and cayenne and boil until the liquid is reduced by half. (About 10 minutes)
Just before serving, add the grapefruit supremes and lemon juice. Place each piece of salmon on a separate plate and spoon the sauce over the salmon. Garnish with whole and chopped basil leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user KATHYS_JOURNEY.
