Irritable Bowel Syndrome Message Boards | Roasted Salmon with Shallot Grapefruit Sauce

This sounds like a weird combo but it's very good. The shallots pretty much caramelize so with the honey they offset some of the bite of the grapefruit. It seems to me you could also cook the salmon on the grill once the weather permits.

This recipe is high in fat - there's no way to help that with salmon - so it's essential to serve a low or no fat side dish to bring the CFF down to a bearable level. I served this with plain Texmati rice which made a nice simple contrast to the rather busy sauce.

A couple of notes. The instructions on preparing the grapefruit sound incomprehensible but basically you're peeling the grapefruit then getting the sections out of their little membrane pockets. You really have to get *all* the white pith off since it's very bitter so better to take a little fruit with the peel than to leave any white stuff behind. Since I halved the recipe I only did this to half of one grapefruit and I think that was a lot easier than trying to handle a whole grapefruit this way.

Also 18 minutes wasn't long enough for the salmon - I cooked it for about 22 minutes.

Enjoy!

Roasted Salmon with Shallot Grapefruit Sauce
Copyright, 2007, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger; Episode: Mood Food

Yield: 4 servings

4 skinless salmon fillets, 5 to 6 ounces each
1/4 teaspoon salt, plus more for seasoning
2 ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
2 1/2 teaspoons honey
Pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons thinly sliced basil leaves

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.

Nutritional Analysis Per Serving: Calories 345
Total Fat 18g; Saturated Fat 3.5g; Monounsaturated Fat 7.3g; Polyunsatured Fat 6g
Cholesterol 85mg; Sodium 230mg; Carbohydrates 16g; Protein 29g; Fiber 1g

Other Recipes from this Episode
Grilled Thai Beef Salad
Honey Whole-Wheat Pretzel Sticks
Moist Mocha Cake

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� 2007 Scripps Networks, Inc. All rights reserved.

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