I created a new recipe tonight. Well, it's new to me. I've never seen anything like it in any of my cookbooks or magazines. I love salmon and have been making it with a pineapple and ginger glaze for years. Peapod had grapefruit on sale this week, so I decided to combine it with salmon and see what happened. The result was quite good. The sharpness of the grapefruit contrasted nicely with the fatty sweetness of the salmon. Be sure to get all the skin and pith off the grapefruit pulp. You want tartness, not bitterness.
Salmon with Grapefruit-Ginger Relish
Line a glass baking dish with parchment paper and then spray the paper with cooking spray (the grapefruit juice is going to spill over and burn onto the bottom of the dish, and the sprayed parchment will help with clean-up). Place two salmon filets on the paper, skin side up, and season with salt and pepper.
In a small mixing bowl, mash up the pulp of 1 large ruby-red grapefruit. Add a tablespoon of minced ginger and a tablespoon of brown sugar. Season with salt and pepper. (If you're feeling adventurous, add a couple of cloves of minced garlic, too.) Use a fork to mix it all together. It should still be lumpy, not a puree.
Pour the grapefruit relish onto the salmon filets and spread evenly. Bake at 375 degrees until the salmon is done (my filets were still frozen in the center, so they took about 25 minutes; thawed salmon should take 10-15 minutes tops). Makes 2 servings. Enjoy!
Salmon with Grapefruit-Ginger Relish
Line a glass baking dish with parchment paper and then spray the paper with cooking spray (the grapefruit juice is going to spill over and burn onto the bottom of the dish, and the sprayed parchment will help with clean-up). Place two salmon filets on the paper, skin side up, and season with salt and pepper.
In a small mixing bowl, mash up the pulp of 1 large ruby-red grapefruit. Add a tablespoon of minced ginger and a tablespoon of brown sugar. Season with salt and pepper. (If you're feeling adventurous, add a couple of cloves of minced garlic, too.) Use a fork to mix it all together. It should still be lumpy, not a puree.
Pour the grapefruit relish onto the salmon filets and spread evenly. Bake at 375 degrees until the salmon is done (my filets were still frozen in the center, so they took about 25 minutes; thawed salmon should take 10-15 minutes tops). Makes 2 servings. Enjoy!
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