Grapefruit Gremolata Salmon Recipes

GRAPEFRUIT AND HONEY SALMON

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.

GRAPEFRUIT-GREMOLATA SALMON

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.

GRILLED SALMON AND GRAPEFRUIT SALADS WITH HONEY VINAIGRETTE

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.

GREMOLATA-CRUSTED SALMON WITH LENTILS & SPINACH

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.

GLAZED SALMON WITH SPICY GRAPEFRUIT RELISH

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.

SWEET AND SPICY SALMON WITH GRAPEFRUIT SALSA

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.

SALMON WITH AVOCADO & GRAPEFRUIT

Steps:

• Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp.Whisk in the extra virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments.
• Cut each avocado in half lengthways, remove the stones and peel. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so. Cut off and discard the stems of the watercress,wash the leaves well and shake dry.
• Lightly oil the salmon, and cook in a non-stick frying pan on a highish heat, skinned-side down first, then turn and cook lightly on the other side, until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side).
• Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top.Whisk the dressing, then drizzle it around the salmon and over the watercress.