Pan-Seared Grapefruit Simmered Salmon with Slivered Almonds

• 1 pound salmon fillets cut 1 inch thick
• 1 x nonstick cooking spray
• 2 tablespoons almonds slivered
• Sauce
• 1 teaspoon prepared mustard flavored, orange-ginger
• 23 cup grapefruit juice fresh
• 13 cup carrot juice or broth
• 1/2 teaspoon soy sauce, tamari low sodium
• 1 pinch red pepper flakes to taste
• 1 x black pepper to taste
• 1 teaspoon cornstarch
• 1/4 teaspoon sesame oil for fragrance
• Garnish
• 1 x black pepper cracked
• 1 x cilantro chopped fresh

1. In a bowl, whisk together all the sauce ingredients and set aside.
2. Cut the salmon into serving pieces, equally sized so that they will cook evenly.
3. Heat nonstick skillet over high.
4. Remove from heat and spray lightly with vegetable coating, if using.
5. Return to the burner and add the salmon, sear well on one side (about 6 to 8 minutes then turn to sear the second side.
6. Make room in the skillet to toast the almonds for about 1 to 2 minutes.
7. Pour on the sauce mixture; turn the heat to medium and cook, covered, for about 3 to 4 minutes.
8. Test for doneness; add a little water to the reducing sauce if necessary.
9. Remove from the pan and cut each serving into fourths.
10. Serve with a pasta dish or rice.
11. Place fish on top and pour the sauce over that.
12. Top with plenty of cracked pepper and cilantro.
13. Serve a steamed vegetable to balance the meal.

salmon, nonstick cooking spray, almonds slivered, sauce, orangeginger, grapefruit juice, carrot juice, soy sauce, red pepper, black pepper, cornstarch, sesame oil, black pepper, cilantro

Taken from recipeland.com/recipe/v/pan-seared-grapefruit-simmered--39733 (may not work)