Time 33m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Season the salmon with 1/4 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.
Time 35m Yield 4 Number Of Ingredients 16 Steps:
Preheat oven to 375 degrees F. Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl. Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides. Bake for 15 to 20 minutes, until fish flakes easily. Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.
Time 50m Number Of Ingredients 4 Steps:
Remove a thin slice from the top and bottom of 2 grapefruits, and discard. Set one of the flat sides on the work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Holding fruit over bowl, cut along both sides of each segment (close to the membrane) to release. Reserve segments. Squeeze juice from membrane into a measuring cup. Juice the third grapefruit to total 1 1/2 cups juice. In a medium non-aluminum saucepan, combine juice, brown sugar, and red pepper flakes. Bring to a boil and cook unti syrupy, about 15 minutes (you should have about 1/4 cup). Remove half of the glaze to bowl and let cool to room temperature. Add 1 cup of grapefruit segments to the pot (reserve remainder for serving); bring to a boil. Cook, stirring occasionally, until segments have broken down and sauce has thickened, about 12 minutes (you should have about 1/4 cup of relish). Heat broiler with the rack set 4 inches from the top. Line a rimmed baking sheet with aluminum foil. Place salmon fillets on prepared sheet and season with salt and pepper. Brush salmon with reserved glaze and broil, rotating once during cooking, until opaque throughout, 6 to 7 minutes. Serve salmon with relish and reserved grapefruit segments.
Yield 4 servings and 1 lunch the next day Number Of Ingredients 9 Steps:
Combine the grapefruit juice and shallot in a small bowl; set aside. Score the skin side of the salmon and season all over with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside. In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel., Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on one half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar., Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon., Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit.
Time 20m Yield 4 portions Number Of Ingredients 7 Steps:
Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan. Boil until reduced by half, approximately 15 minutes. Hold warm. To Make One Portion:. Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill. Place 2 grapefruit slices on serving plate and top with cooked salmon fillet. Drizzle 1 tablespoon glaze on top of salmon. Serve with a potatoe and vegetables. Serve immediately.
Time 45m Number Of Ingredients 7 Steps:
Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp.Whisk in the extra virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments. Cut each avocado in half lengthways, remove the stones and peel. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so. Cut off and discard the stems of the watercress,wash the leaves well and shake dry. Lightly oil the salmon, and cook in a non-stick frying pan on a highish heat, skinned-side down first, then turn and cook lightly on the other side, until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side). Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top.Whisk the dressing, then drizzle it around the salmon and over the watercress.
Time 35m Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool. Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.
Time 35m Yield Makes 12 servings. Number Of Ingredients 6 Steps:
Preheat oven to 450ºF. Juice 2 of the grapefruit; combine with sugar in small saucepan. Cook on medium-high heat 25 min. or until sugar is dissolved and juice is reduced by half. Pour grapefruit syrup into blender. Add cream cheese; cover. Blend until smooth; set aside. Keep warm. Line 15x10x1-inch baking pan with foil. Pour 1/4 cup of the dressing on prepared pan; place in oven 5 min. to heat. Remove from oven. Immediately place salmon, skin-side up, on pan; top with remaining 1/4 cup dressing. Bake 20 to 25 min. or until salmon flakes easily with fork, turning once after 12 min. Segment remaining grapefruit, combine with juices and onions. Serve salmon topped with warm sauce and grapefruit topping.
Time 30m Yield Serves 4 as a starter Number Of Ingredients 5 Steps:
Cut away the pith from the grapefruit, then cut into segments over a bowl to catch any juice. Squeeze the membrane you are left with in with the rest of the juice, then discard the shells. Place all the juice in a saucepan and boil for about 10 mins until reduced to a few syrupy tablespoons, then mix with the olive oil and set aside. Segment the lemon and mix with the grapefruit segments. Drape the smoked salmon over 4 plates and scatter with the segments. Spoon the dressing over and finally dress with the coriander sprigs. Delicious with brown bread and butter.
