Time: 25 min.
Complexity: easily
Servings: 4

For a sophisticated twist on a simple dish, add grapefruit! This recipe features poached salmon served with a light grapefruit salad. Make sure to thoroughly remove the membranes from the salmon, otherwise the salad will be bitter. To enhance the sweet and tart flavor of the grapefruit, serve the fish and salad with a citrus-honey sauce.

Ingredients:

• 2 red grapefruits
• 1.5 tbsp. honey
• 1 large shallot, finely chopped
• 2 tablespoons extra-virgin olive oil
• 3 cups fresh parsley leaves
• 4 skinless salmon fillets, weighing 170 g each.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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salmon, grapefruit, honey, shallots

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Preparation:

Step 1
• Squeeze the juice of 1 grapefruit into a bowl. Peel and core another grapefruit. Cut the membranes with a sharp knife and remove the segments, squeezing any remaining juice into the bowl. Set the grapefruit segments aside.
Step 2
• Combine the grapefruit juice in a small saucepan with honey, adding 1/4 teaspoon each of salt and black pepper. Simmer until the liquid has reduced by half and becomes syrupy, 4-6 minutes.
Step 3
• Toss grapefruit wedges with shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 4
• In a large, straight-sided skillet, add 4 cups of water, season generously with salt, and bring to a boil; the water should cover the salmon. Add the fish to the skillet and remove from heat. Let the fish sit in the hot water until cooked through, about 5-7 minutes.
Step 5
• Transfer the salmon to paper towels and pat dry. Arrange on serving plates. Pour the sauce over the salmon and top with the grapefruit salad.

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