Grapefruit And Honey Salmon Recipes
27 WAYS TO COOK WITH GRAPEFRUIT
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Nutrition Facts :
GRAPEFRUIT SALMON
Light and easy salmon.
Provided by Mona Redjaie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk grapefruit juice, soy sauce, garlic powder, ground ginger, and salt together in a small bowl.
- Lay salmon into a shallow baking dish with the skin-side down; pour grapefruit juice mixture over salmon.
- Cover baking dish with plastic wrap and marinate salmon in refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until the salmon flakes easily with a fork, about 40 minutes.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 2.9 g, Cholesterol 66.1 mg, Fat 12.2 g, Fiber 0.2 g, Protein 23.4 g, SaturatedFat 2.4 g, Sodium 1040.1 mg, Sugar 0.3 g
GRILLED SALMON AND GRAPEFRUIT SALADS WITH HONEY VINAIGRETTE
Light, refreshing, summery dinnertime salads are a delicious change from heavy, wintry dishes-even when the snow is still flying. Sweet and tart red grapefruit, mandarin oranges, a little lemon-all this citrusy goodness brightens up smoky pan-grilled salmon and makes a great flavor-balance for the pleasantly sweet vinaigrette. It's easy, casual, light, and tasty-and nothing about it says winter.
Provided by Pamela Steed Hill
Categories Fruit
Time 22m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 476.1, Fat 26.7, SaturatedFat 3.7, Cholesterol 51.6, Sodium 676.2, Carbohydrate 35.8, Fiber 3.9, Sugar 28.9, Protein 27.1
GRAPEFRUIT-GREMOLATA SALMON
If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 332 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
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.
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- In a small bowl, combine honey and cinnamon, mix well. Divide the honey mixture between the two grapefruit halves and spread on evenly.
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- Preheat oven to 400° F. Place the halved potatoes in a large bowl and drizzle with olive oil. Toss to coat. Add the garlic, parsley, salt, and pepper. Toss again to coat. Evenly distribute the potatoes over a baking sheet and set bowl aside for asparagus. With a spoon, scoop up any garlic that has landed on the pan and spoon over potatoes. Any garlic set on the pan will burn and bring on a bitter flavor. Bake the potatoes for 20-30 minutes, or until golden brown, tossing halfway through.
- Squeeze the lime, lemon, orange, and grapefruit juice into a medium-sized saucepan. Discard any seeds. Add the ingredients from the through to the ginger and whisk until well-combined. Place the saucepan over medium heat and bring to a simmer. Simmer until the mixture thickens, about 10 minutes. Add the butter and stir to melt. If you'd like a thicker consistency (I always do), mix the cold water and corn starch into a small bowl, whisking with a fork until the corn starch has dissolved. Slowly add it to the simmering glaze mixture, stirring constantly until the mixture thickens. Remove from heat and set aside.
- Break off the woody ends of the asparagus (see notes). Place spears into the bowl your potatoes were in. Drizzle with olive oil and toss. Sprinkle salt and pepper over the spears, and toss again to coat. Set aside.
- Bring the salmon out and set it on the counter 15 minutes before it's set to go into the oven. Bringing the salmon to room temperature will ensure an even cook. Pat the salmon dry with paper towels and sprinkle with salt.
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- Bake for 15 minutes or until opaque and flakes easily with a fork. While the salmon is baking use a paring knife to peel the grapefruit by cutting away skin and slicing each wedge away from the inner white skin
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- Pat salmon fillets dry; sprinkle on seasoning and finish with salt and pepper. Heat cast iron skillet on stovetop and drizzle with olive oil. Place seasoned salmon fillets on preheated cast iron skillet, skin side down and cook about 3-4 minutes. Transfer skillet to broiler set to 500ºF and cook for another 3-4 minutes. Remove from broiler and set aside.
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