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
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

2 ruby red grapefruit

1 1/2 tablespoons honey

Kosher salt and finely ground black pepper

1 large shallot, finely chopped

2 tablespoons extra-virgin olive oil

3 cups fresh flat-leaf parsley leaves

Four 6-ounce skinless salmon fillets

Directions

  1. 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.
  2. 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.
  3. Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. 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.
  5. 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.

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