Roasted salmon: I can ever get enough of it.
We have a few favorite, but salmon is always our run to for dinner.
Last night we had fun putting together something new.
With our backyard grapefruits ready to be enjoyed and a tree full, what a better occasion to enjoy them at dinner time too.
Easy put together sauce, just make sure that none of the membrane of the grapefruit are in the sauce.
After the pulp is removed, squeeze the juice out and discard. The membrane not only it gives it a bitter flavor, but they are no fun to eat.
Salad with Champagne dressing and smashed fried potatoes as a side dish.
Lovely combination put together in less than 40 minutes.
Start with the potatoes as they take the longest to cook.
Roasted Salmon with Shallots and Grapefruit Sauce
- 2 teaspoons unsalted butter
- 2 tablespoons shallots, minced
- 1 teaspoon ginger, grated
- 1 grapefruits, cut into segments and membrane removed
- 3 tablespoons honey
- flakes red bell pepper
- 2 teaspoons flat-leaf parsley, chopped
- 2 teaspoons lemon juice
- 1 tablespoon brown sugar
- 4 salmon fillets, skinless
- 1 teaspoon unsalted butter
- Preheat oven at 375°. Place a sheet of aluminum foil to cover a cookie sheet. Place the salmon over it and roast in the oven for 15 to 20 minutes.
- Meanwhile heat oil and butter in a medium size skillet over medium heat.
- Add shallots and sauté until translucent and soft.
- Add the lemon juice and season to taste. Add more brown sugar if too bitter. Add the parsley and 1 teaspoon of butter, turn off the heat and melt the butter and mixed it well with the citrus sauce.
- Place the salmon in the middle of a serving plate and spoon sauce over the top.
- Serve warm and enjoy.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram