Grapefruit and Honey Salmon
- 2 ruby red grapefruit
- 1 1/2 tablespoons honey
- Kosher salt and finely ground black pepper
- 1 large shallot, finely chopped
- 2 tablespoons extra-virgin olive oil
- 3 cups fresh flat-leaf parsley leaves
- Four 6-ounce skinless salmon fillets
- Juice 1 grapefruit into a bowl.
- Cut the peel and pith from the other grapefruit.
- Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl.
- Reserve the grapefruit segments.
- Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
- Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon.
- Add the salmon to the skillet and remove from the heat.
- Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
- Transfer the salmon to paper towels and pat dry.
- Place on serving plates.
- Drizzle the salmon with the sauce and top with the grapefruit salad.
red grapefruit, honey, kosher salt, shallot, extravirgin olive oil, parsley, salmon
Taken from www.foodnetwork.com/recipes/food-network-kitchens/grapefruit-and-honey-salmon.html (may not work)