This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich salmon.

4 skinless salmon fillets (5 to 6 ounces each)
1/4 teaspoon salt, plus more to taste
2 ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon peeled and grated fresh ginger
2 1/2 teaspoons honey
Pinch of cayenne pepper
2 teaspoons fresh lemon juice
2 tablespoons thinly sliced fresh basil

Preheat the oven to 350°F. Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 18 minutes.

While the salmon is cooking, prepare the sauce. Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, with a paring knife, remove each segment of fruit from its membrane and cut the segments in half. Set the segments aside. Juice the other grapefruit and set the juice aside.

In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne and bring to simmer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving, toss the grapefruit pieces and basil into the sauce. Place the salmon onto a serving dish, spoon the sauce over it, and serve.

Makes 4 servings
Serving size: 1 salmon fillet and about 1/4 cup sauce

Per Serving:
Calories 345; Total fat 18g (Sat fat 3.5g, Mono fat 7.3g, Poly fat 6g); Protein 29g; Carb 16g; Fiber 1g; Cholesterol 85mg; Sodium 230mg

Excellent source of:
niacin, phosphorus, potassium, thiamin, selenium, vitamin A, vitamin B6, vitamin B12, vitamin C

Good source of:
folate, magnesium, riboflavin

Copyright 2009 Ellie Krieger, All Rights Reserved