Roasted salmon with shallots, honey, grapefruit and a hint of ginger and tarragon is a quick, healthy dinner recipe.
Since citrus season is here, I’ve had grand ideas about preparing lots of dishes with oranges, grapefruits, kumquats, blood oranges and tangerines, but my supermarket isn’t cooperating. One day I see blood oranges but the next day they’re gone. The same with kumquats. Ruby red grapefruit, sorry, we’re pink. So it goes.
I grabbed two of those pink grapefruits for this winter citrusy dish from Ellie Krieger at the Cooking Channel. It’s a winner! Sweet shallots and honey, acidic yet sweetish grapefruit, hint of ginger and tarragon, and the lushness of salmon – well balanced and, of course, delicious.
If you have any winner recipes featuring citrus, please let me know. The season’s not over yet and I’m hoping to get my hands on some tangerines soon.
Roasted Salmon with Shallot Grapefruit Sauce
You’ll need a baking dish big enough to fit the fillets, small bowl for juice and small skillet.
- 3 to 4 salmon fillets, 5 to 6 ounces each, or a large fillet of salmon cut into large pieces
- 1/4 teaspoon salt, plus more for seasoning
- 2 ruby red or pink grapefruits, or blood oranges
- 2 teaspoons olive oil
- 1/4 cup minced shallot
- 1 tablespoon freshly grated ginger
- 1 tablespoon honey
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 teaspoons lemon juice
- Optional: 1 tablespoon butter
- 1 tablespoon thinly sliced fresh basil or chopped tarragon
Preheat the oven to 350. Place salmon in a baking dish, skin-side down, and roast until cooked through, about 10-18 minutes, depending on the thickness of fillets and your preference for doneness.
While the salmon is cooking prepare the sauce. Cut one of the grapefruits (or blood oranges) into sections by cutting off a slice from the top and bottom of the fruit, then standing it on one end, cut down the skin to remove the pith and peel. You’ll end up with a naked grapefruit. With a paring (small) knife, remove each segment of fruit from its casing by slicing down at an angle along each side of the casing and releasing the segment from the fruit. Cut the segments in half and set aside.
Squeeze the juice from the grapefruit carcass into a small bowl. Juice the other grapefruit into the bowl and set aside.
In the skillet, heat the oil over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the ginger, honey, cayenne pepper and grapefruit juice, and bring to a simmer. Cook until the sauce is reduced by about half, about 10 minutes. Add lemon juice and season with salt to taste. Optional: stir in butter off the heat.
Pour sauce over the salmon in the baking dish. Scatter the grapefruit pieces and basil (or tarragon) over the salmon.
Original recipe: Roasted Salmon with Shallot Grapefruit Sauce, Ellie Krieger, Cooking Channel