GRAPEFRUIT AND HONEY SALMON
The Chopped challenge this week was to use grapefruit in a savory dish. In order to bring out the semisweet-and-sour flavor of the fruit we made a sweet-and-sour sauce to pair with poached salmon. Chopped Basket Ingredient: Grapefruit
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
- Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
- Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
- Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.
ROASTED SALMON WITH SHALLOT GRAPEFRUIT SAUCE
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.
Nutrition Facts : Calories 345 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 29 grams
GLAZED SALMON WITH SPICY GRAPEFRUIT RELISH
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
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.
Nutrition Facts : Calories 381 g, Fat 13 g, Fiber 2 g, Protein 40 g
SWEET AND SPICY SALMON WITH GRAPEFRUIT SALSA
Moist salmon with a sweet but savory rub that is perfectly complemented by the fresh, tart grapefruit salsa.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
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.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 16 g, Cholesterol 50.4 mg, Fat 9.3 g, Fiber 1.6 g, Protein 25.6 g, SaturatedFat 1.8 g, Sodium 199.2 mg, Sugar 13.5 g
GRAPEFRUIT-GREMOLATA SALMON
If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 332 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
ROASTED MEDITERRANEAN VEGETABLES WITH GRAPEFRUIT GREMOLATA
Categories Citrus Vegetable Side Roast Vegetarian Quick & Easy Artichoke Eggplant Bell Pepper Zucchini Winter Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
- Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.
SALMON WITH CITRUS-MINT GREMOLATA
Make and share this Salmon With Citrus-Mint Gremolata recipe from Food.com.
Provided by Outta Here
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix mint, orange and lemon peel; set aside.
- In a small bowl, stir together orange juice concentrate and lemon juice.
- Rinse fish and pat dry.
- Preheat oven broiler.
- In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
- Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
- Transfer fish to plates or a platter. Keep warm.
- To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
- Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.
Nutrition Facts : Calories 301.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 85, Sodium 153.2, Carbohydrate 15.3, Fiber 0.7, Sugar 13.7, Protein 35.5
SALMON WITH FRESH GRAPEFRUIT SAUCE
The combination of sweetened fruit juice and cream cheese makes an out-of-this-world sauce for baked salmon. Top with grapefruit slices to serve.
Provided by My Food and Family
Categories Recipes
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.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
GREMOLATA-CRUSTED SALMON WITH LENTILS & SPINACH
This easy-to-prepare salmon dish is coated in a zesty garlic and breadcrumb topping, and is a great source of omega-3, fibre and vitamin C
Provided by Jemma Morphet
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with 1/2 tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden.
- Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning.
- Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.
Nutrition Facts : Calories 610 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 13 grams fiber, Protein 43 grams protein, Sodium 2.1 milligram of sodium
GRAPEFRUIT, SALMON, AND AVOCADO SALAD
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
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.
GRILLED SALMON AND GRAPEFRUIT SALADS WITH HONEY VINAIGRETTE
Light, refreshing, summery dinnertime salads are a delicious change from heavy, wintry dishes-even when the snow is still flying. Sweet and tart red grapefruit, mandarin oranges, a little lemon-all this citrusy goodness brightens up smoky pan-grilled salmon and makes a great flavor-balance for the pleasantly sweet vinaigrette. It's easy, casual, light, and tasty-and nothing about it says winter.
Provided by Pamela Steed Hill
Categories Fruit
Time 22m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine the honey, vinegar, lemon juice, and garlic in a small bowl. Gradually whisk in the oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside.
- Heat a grill pan (or cast-iron skillet) over medium-high heat and brush with olive oil. Season the salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper and grill skin-side up until the flesh on the bottom is lightly charred, 3-4 minutes.
- Turn and grill skin-side down until just cooked through but still opaque in the middle, 2-3 minutes longer. Lift the salmon off its skin and place on a cutting board. (Discard skin.) When the salmon has cooled to about room temperature, break into bite-sized chunks.
- Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.
- Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.
Nutrition Facts : Calories 476.1, Fat 26.7, SaturatedFat 3.7, Cholesterol 51.6, Sodium 676.2, Carbohydrate 35.8, Fiber 3.9, Sugar 28.9, Protein 27.1
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