Photo by Christopher Hirsheimer
4 skinless salmon fillets (5 to 6 oz each)
1/4 teaspoon salt, plus more salt 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 pairing 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 summer. 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 on a serving dish, spoon the sauce over it, and serve.
Serving size: 1 salmon fillet and about 1/4 cup sauce
Makes 4 servings
Per serving: Calories 345; Total Fat 18g; Sat Fat 3.5g; Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 16g; Dietary Fiber 1g; Protein 29g