|
|
|
|
|
Nice, summery recipe...
|
|
|
|
SAUCE: |
|
|
3 Tbs |
|
olive oil,
divided |
|
|
1/3 cup |
|
chopped
shallots |
|
|
1 whole |
|
anchovy
fillet, chopped |
|
|
½ tsp |
|
chopped
garlic |
|
|
½ cup |
|
dry white
wine |
|
|
7 Tbs |
|
fresh
ruby-red grapefruit juice, divided |
|
|
¾ cup |
|
whipping
cream
|
|
|
|
|
SALMON: |
|
|
Four
6-ounce |
|
wild salmon
fillets |
|
|
2 Tbs |
|
olive oil |
|
|
1 medium |
|
ruby-red
grapefruit with skin, cut into ½-inch-thick
rounds |
|
|
2 Tbs |
|
chilled
butter |
|
|
1/8 tsp |
|
worcestershire sauce |
|
|
¼ tsp |
|
hot pepper
sauce |
|
|
|
|
|
|
1 |
Prepare sauce: Heat
1 Tbsp. oil in a small skillet over medium heat. Add
shallots and sauté until golden. Add anchovy and garlic;
sauté until soft. Add wine and 6 Tbsp. grapefruit juice-
boil until reduced to ½ cup, about 4 minutes. Add cream,
reduce heat and simmer until mixture is reduced to ¾
cup, about 9 minutes. Set sauce aside. |
|
2 |
Prepare salmon:
Preheat grill to medium-high heat. Brush salmon and
grapefruit rounds with 2 T. oil- sprinkle with salt and
pepper. Grill salmon about 4 minutes per side (to
desired doneness) and grapefruit until charred in spots.
Transfer to plates. |
|
3 |
Bring sauce to a
simmer, whisking often. Whisk in butter by ½
Tablespoons, then worcestershire and hot pepper sauce.
Mix in 1 T. grapefruit juice. Season with salt and
pepper. Serve salmon with sauce and grapefruit rounds. |
|
|
|
|
Servings: 4 |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
585.96 |
|
|
Calories From Fat (61%) |
|
359.06 |
|
|
|
|
% Daily Value |
|
Total Fat
40.05g |
|
62% |
|
|
Saturated Fat 12.50g |
|
62% |
|
|
Cholesterol
119.93mg |
|
40% |
|
|
Sodium
105.36mg |
|
4% |
|
|
Potassium
955.73mg |
|
27% |
|
|
Carbohydrates
11.91g |
|
4% |
|
|
Dietary Fiber 0.93g |
|
4% |
|
|
Sugar 4.00g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
10.98g |
|
|
|
|
Protein
39.35g |
|
79% |
|
|
WW Points 15 |
|
|
|
|
|
|
|
|
Recipe Source |
| Bon
Appetit |
|
|