Wild Slamon With Grapefruit Beurre Blanc Recipes

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WILD SLAMON WITH GRAPEFRUIT BEURRE BLANC



WILD SLAMON WITH GRAPEFRUIT BEURRE BLANC image

Categories     Sauce     Fish     Sauté     Quick & Easy     Backyard BBQ     Healthy

Yield 4 servings

Number Of Ingredients 12

3 tbsp olive oil
1/2 cup chopped shallots
1 anchovy fillet, chopped
1/2 tsp chopped garlic
1/2 cup dry white wine
7 tbsp fresh ruby red grapefruit juice divided
3/4 cup whipping cream
4 6 - 8oz wild salmon fillets
1 ruby red grapefruit with skin cut into 1/2 inch thick rounds
2 tbsp chilled butter
1/8 tsp worcestershire sauce
1/4 tsp hot pepper sauce

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.

WILD SALMON WITH GRAPEFRUIT BEURRE BLANC



Wild Salmon With Grapefruit Beurre Blanc image

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

3 tablespoons olive oil, divided
1/3 cup chopped shallot
1 anchovy fillet, chopped
1/2 teaspoon chopped garlic
1/2 cup dry white wine
7 tablespoons fresh ruby-red pink grapefruit juice, divided
3/4 cup whipping cream
4 wild salmon fillets (6-8 oz each)
1 ruby-red pink grapefruit (with skin, cut into 1/2 inch thick rounds)
2 tablespoons chilled butter
1/8 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

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

WILD SALMON WITH GRAPEFRUIT BEURRE BLANC



WILD SALMON WITH GRAPEFRUIT BEURRE BLANC image

Categories     Fish

Yield 4 Servings

Number Of Ingredients 12

3 TBSPs olive oil, divided
1/3 CUP chopped shallots
1 anchovy fillet, chopped
1/2 TSP chopped garlic
1/2 CUP dry white wine
7 TBSPs fresh ruby-red pink grapefruit juice, divided
3/4 CUP whipping cream
4 6-to-8 oz wild salmon fillets
1 ruby-red pink grapefruit with skin, cut into 1/2-inch-thick rounds
2 TBSPs (1/4 stick) chilled butter
1/8 TSP Worcestershire sauce
1/4 TSP hot pepper sauce

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



Wild Salmon with English Peas and Mustard Beurre Blanc image

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

1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
Coarse salt and freshly ground pepper
1 side wild sockeye salmon (1 1/4 pounds)
1 tablespoon extra-virgin olive oil
1 shallot, minced
3/4 cup dry white wine, such as Sauvignon Blanc
1/4 cup champagne vinegar
1 tablespoon whole-grain mustard
1 stick cold unsalted butter, cut into tablespoons
2 tablespoons finely sliced chives, for serving
Flowering pea shoots, for serving (optional)

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.

HALIBUT WITH GRAPEFRUIT BEURRE BLANC



Halibut With Grapefruit Beurre Blanc image

Make and share this Halibut With Grapefruit Beurre Blanc recipe from Food.com.

Provided by kymgerberich

Categories     Halibut

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 grapefruits (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white wine vinegar
5/8 cup unsalted butter, cut into tbl pieces
4 halibut steaks, with skin (1/2 inch-thick, 1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushroom, stems discarded and caps thinly sliced
2 Belgian endive, trimmed and cut crosswise into 1-inch-thick slices

Steps:

  • Make Beurre blanc:.
  • Finely grate 1 tsp zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
  • Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
  • Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 Tbl. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
  • Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
  • Cook fish and vegetables:.
  • Preheat oven to 250 degrees F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 Tbl oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute fish, in batches, if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
  • Wipe skillet clean and heat remaining 1 1/2 Tbl oil over moderately high heat until hot but not smoking, then saute mushrooms with salt and pepper to taste, stirring, until golden brown, 5 - 7 minutes. Add endives and saute, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
  • Serve fish over mushrooms, topped with beurre blanc and zest.

Nutrition Facts : Calories 972.9, Fat 49.3, SaturatedFat 21.1, Cholesterol 206.8, Sodium 286.5, Carbohydrate 40.7, Fiber 10.3, Sugar 5.4, Protein 91.4

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