Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 skinless salmon fillets, 5 to 6 oz each
- ¼ tsp salt, plus more for seasoning
- 2 ruby red grapefruits
- 2 tsp olive oil
- 1 tbsp minced shallot
- 1 tsp freshly grated ginger
- 2½ tsp honey
- pinch cayenne pepper
- 2 tsp lemon juice
- 2 tbsp thinly sliced basil leaves
Directions
Preheat the oven to 350°F.
Season the salmon with ¼ teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
While the salmon is cooking prepare the sauce.
Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel.
Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half.
Set the segment pieces aside.
Juice the other grapefruit and set the juice aside.
In a medium skillet, heat the oil over a medium heat.
Add the shallot and saute until softened, about 2 minutes.
Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer.
Cook until sauce is reduced by about half about,10 minutes.
Add lemon juice and season with salt, to taste.
Right before serving, toss the grapefruit pieces and basil into the sauce.
Put the salmon onto a serving dish.
Spoon sauce over the salmon and serve.