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.
Nutrition Facts : Calories 345 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 29 grams
WILD SLAMON WITH GRAPEFRUIT BEURRE BLANC
Categories Sauce Fish Sauté Quick & Easy Backyard BBQ Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in small skillet over medium heat. Add shallots; saute until golden brown. Add anchovy and garlic, saute until soft. Add wine and 6 tbsp 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 BBQ (medium high heat) Brush salmon and grapefruit rounds with 2 tbsp 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 tbsp full, then worcestershire and hot pepper sauce. Mix in 1 tbsp grapefruit juice. Season with salt and pepper. Serve salmon with sauce.
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
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
WILD SALMON WITH GRAPEFRUIT BEURRE BLANC
Steps:
- Heat 1 TBSP oil in small skillet over medium heat. Add shallots; saute until golden. Add anchovy and garlic; saute until soft. Add wine and 6 TBSPs 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 TBSP 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 2.5 minutes per side. Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 TBSPs, then Worcestershire and hot pepper sauce. Mix in 1 TBSP grapefruit juice. Season with salt and pepper. Serve salmon with sauce.
WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and-if you have them-a few flowering pea shoots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes.
- Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
- Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
- Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.
GLAZED SALMON WITH SPICY GRAPEFRUIT RELISH
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 381 g, Fat 13 g, Fiber 2 g, Protein 40 g
WILD SALMON WITH GRAPEFRUIT BEURRE BLANC
From Cooking Light magazine July 2006. The outdoor goes upscale at the Kachemak Bay Wilderness Lodge, where this is served with grilled vegetables.
Provided by Bren in LR
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 770.9, Fat 46.6, SaturatedFat 17.9, Cholesterol 223.5, Sodium 355.9, Carbohydrate 13.4, Fiber 1, Sugar 4.6, Protein 67.4
More about "wild salmon with grapefruit beurre blanc recipes"
POACHED WILD SALMON STEAKS WITH CITRUS BEURRE BLANC
From finecooking.com
SALMON PUFFS WITH REAL BEURRE BLANC | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
GRILLED MARINATED SALMON WITH GRAPEFRUIT BEURRE BLANC
From metro.ca
Servings 4Total Time 1 hr 5 mins
ASTRAY RECIPES: WILD SALMON WITH BEURRE BLANC NANTAIS
From astray.com
WILD SALMON WITH GRAPEFRUIT BEURRE BLANC RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPES - MARTHA STEWART
From martha.com
PAN SEARED SALMON WITH FRESH GRAPEFRUIT GASTRIQUE
From wholesomesweet.com
POST REPLY TO WILD SALMON W/ GRAPEFRUIT BEURRE BLANC
From forums.cuisineathome.com
SAUTéED WILD SALMON WITH AVOCADO, GRAPEFRUIT, AND SALSA VERDE
From hessperssonestates.com
WILD SALMON WITH GRAPEFRUIT BEURRE BLANC - FOOD - FOOD MAG
From foodmag.top
THE DAYS ARE JUST PACKED!: SALMON WITH GRAPEFRUIT BEURRE BLANC
From victoriasdays.blogspot.com
MORTON'S SALMON WITH BEURRE BLANC RECIPE - DELISH
From delish.com
SALMON WITH BEURRE BLANC | A CLASSIC FRENCH RECIPE
From cookingtoentertain.com
GRILLED MARINATED SALMON WITH GRAPEFRUIT BEURRE BLANC
WILD SALMON WITH GRAPEFRUIT BEURRE BLANC | HEATHERMADGE | COPY …
From copymethat.com
ROAST ATLANTIC SALMON WITH ROOT VEGETABLES AND BEURRE BLANC SAUCE
From wildatlantictaste.com
BURGER RECIPES: WILD SALMON BURGERS WITH LEMON GINGER BEURRE …
From burgerbase.com
WILD SALMON W/ GRAPEFRUIT BEURRE BLANC
WILD SALMON WITH BEURRE BLANC NANTAIS - BIGOVEN.COM
From bigoven.com
PAN SEARED SALMON WITH RASPBERRY BEURRE BLANC — BC SALMON
From bcsalmon.ca
GRILLED MARINATED SALMON WITH TEXAS RIO STAR GRAPEFRUIT BEURRE BLANC
From easykitchen.com
PAN-ROASTED SALMON WITH GRAPEFRUIT VINAIGRETTE – FLORIDA GRAPEFRUIT
From floridacitrus.org
ALASKAN WILD SOCKEYE SALMON WITH MUSTARD DILL BEURRE BLANC
From sunsetandsewanee.com
SALMON WITH SPICED BEURRE BLANC - GLOBAL BAKES
From globalbakes.com
GRAPEFRUIT BEURRE BLANC RECIPE | MYRECIPES
From myrecipes.com
SALMON WITH GRAPEFRUIT-MISO BEURRE BLANC RECIPE | PCC …
From staging.pccmarkets.com
MUSEUMGRL'S RECIPES: WILD SALMON WITH GRAPEFRUIT BEURRE BLANC
From myrecipebook.com
TOM KITCHIN RECIPE: PAN FRIED WILD SALMON, VEGETABLES AND SORREL …
From foodanddrink.scotsman.com
SMOKED WILD SALMON MOUSSE CANAPéS ON BAGUETTE CROSTINI …
From pccmarkets.com
SALMON WITH RUBY RED BEURRE BLANC
From finnishrecipess.blogspot.com
SALMON WITH GRAPEFRUIT-MISO BEURRE BLANC RECIPE | PCC …
From pccmarkets.com
WILD SALMON WITH GRAPEFRUIT-MISO REDUCTION, BROCCOLI, KALE
From fiveminutemeals.net
SALMON IN LEMON BEURRE BLANC SAUCE RECIPE | HELLOFRESH
From hellofresh.com
GRILLED SALMON WITH BEURRE BLANC AND SUSTAINABLE OCEANS DAY
From countrycleaver.com
CRISPY SALMON WITH BEURRE BLANC AND SAUTéED FENNEL
From cookingwithcocktailrings.com
WILD SALMON WITH GRAPEFRUIT BEURRE BLANC BY MUSEUMGRL
From myrecipebook.com
WILD SALMON WITH GRAPEFRUIT-MISO REDUCTION, BROCCOLI, KALE
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love