Salmon With Grapefruit Sauce Recipes

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.

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.

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.

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.

Steps:

• Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release fine segments. Catch these in a bowl, along with any juice. Stir the segments into the hollandaise along with a few tbsp of juice and the basil. Set aside.
• Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.

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.

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.

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.

Steps:

• Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, anchovy and garlic; saute until soft. Add wine and 6 tablespoons grapefruit juice; boil until reduced to 1/2 cup, about 4 minutes. Add cream; reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside.
• Prepare barbecue (medium high heat). Brush salmon and grapefruit rounds with 2 tablespoons oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and grapefruit until charred in spots, about 2 1/2 minutes per side.
• Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 tablespoonfuls, then Worcestershire and hot pepper sauce. Mix in 1 tablespoon grapefruit juice. Season with salt and pepper. Serve salmon with sauce.