Grapefruit and Honey Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 522
- Total Fat
- 30
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 38
- Cholesterol
- 94
- Sodium
- 869
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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
- 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.