Grapefruit-Gremolata Salmon

• 2 medium grapefruit
• 1/4 cup minced fresh parsley
• 1 garlic clove, minced
• 1 tablespoon plus 1 teaspoon brown sugar, divided
• 4 salmon fillets (6 ounces each)
• 1 tablespoon cumin seeds, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper

1. Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel.
2. 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.
3. Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon.
4. 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.

fresh parsley, garlic, brown sugar, salmon, cumin seeds, salt, ground pepper

Taken from www.tasteofhome.com/recipes/grapefruit-gremolata-salmon/ (may not work)