Ingredients
- 4 skinless salmon fillets, 5 to 6 oz each
- ¼ tsp salt, plus more for seasoning
- 2 ruby red grapefruits
- 2 tsp olive oil
- 1 tbsp minced shallot
- 1 tsp freshly grated ginger
- 2½ tsp honey If unsure about using honey... consider the artificial honey but remember the digestive problems it may cause.
- pinch cayenne pepper
- 2 tsp lemon juice
- 2 tbsp thinly sliced basil leaves
Make it step by step
- Preheat the oven to 350°F.
- Season the salmon with ¼ 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.