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MAIN DISHES- SEAFOOD- FISH:
Wild Salmon with
Grapefruit Beurre Blanc
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Wild
Salmon with Grapefruit Beurre Blanc |
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Nice, summery
recipe...
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SAUCE: |
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3
Tbs |
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olive oil, divided |
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1/3
cup |
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chopped shallots |
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1
whole |
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anchovy fillet, chopped |
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½
tsp |
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chopped garlic |
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½
cup |
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dry
white wine |
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7
Tbs |
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fresh ruby-red grapefruit juice, divided |
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¾
cup |
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whipping cream
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SALMON: |
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Four
6-ounce |
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wild
salmon fillets |
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2
Tbs |
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olive oil |
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1
medium |
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ruby-red grapefruit with skin, cut into
½-inch-thick rounds |
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2
Tbs |
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chilled butter |
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1/8
tsp |
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worcestershire sauce |
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¼
tsp |
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hot
pepper sauce |
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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. |
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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. |
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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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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585.96 |
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Calories From Fat (61%) |
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359.06 |
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% Daily Value |
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Total Fat
40.05g |
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62% |
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Saturated Fat 12.50g |
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62% |
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Cholesterol
119.93mg |
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40% |
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Sodium
105.36mg |
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4% |
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Potassium
955.73mg |
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27% |
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Carbohydrates
11.91g |
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4% |
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Dietary Fiber 0.93g |
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4% |
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Sugar 4.00g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
10.98g |
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Protein
39.35g |
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79% |
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WW Points 15 |
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Recipe Source |
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Bon Appetit |
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