Roasted Salmon with Shallot Grapefruit Sauce
Copyright, 2007, Ellie Krieger, All rights reserved

Ingredients
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


Instructions
Preheat the oven to 350 degrees F.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved

20 Oct07 Serve with steamed spinach (five cups uncooked) and rice