- 2 Florida Grapefruit, segmented
- 4 skinless salmon fillets, 140 to 170 g each
- ¼ tsp. salt
- 1 tbsp. minced shallot
- 1 tsp. freshly grated ginger
- 2-½ tsp. Honey
- Pinch cayenne pepper
- 2 tsp. olive oil
- 2 tsp. lemon juice
- 2 tbsp. thinly sliced basil leaves
In medium skillet, heat oil over medium heat.Add shallot and sauté until softened, about 2 minutes.Within the skillet, add ginger, Florida Grapefruit Juice, honey and cayenne pepper and bring to a simmer.Cook until sauce is reduced by about half (approximately 10 minutes).Add lemon juice and season with salt, to taste.
Preheat oven to 180 degrees Celsius. Place salmon in a baking dish and season with ¼ tsp. salt.Roast salmon in oven until cooked through, about 15 minutes.While salmon is cooking, prepare sauce.Segment 1 Florida Grapefruit and set segments aside. Juice 1 Florida Grapefruit and set juice aside.
Immediately prior to serving, add the Florida Grapefruit segments and basil leaves into the sauce.Place cooked salmon onto a serving dish and spoon sauce over salmon before serving.
- % Daily Value*
Total Fat8.7g 11%
Total Carbohydrate15g 5%
Dietary Fibre1.5g 5%
Vitamin C55.1mg 61%