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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found the original version of this in a Good Housekeeping magazine in 1990. A nice dish to serve to company. Ingredients:
1 (1 lb) salmon fillet, skin removed |
2 medium pink grapefruit |
1/2 cup dry red wine |
3/4 teaspoon sugar (or a little more to taste) |
3/4 teaspoon salt, divided |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1/2 teaspoon dried thyme leaves |
1/4 teaspoon pepper |
nonstick cooking spray |
fresh thyme, for garnish |
Directions:
1. Cut salmon fillet into 4 serving pieces; remove any small bones.
2. Peel 1 grapefruit; cut into segments between membranes; set aside. From remaining grapefruit, squeeze enough juice to measure 1/4 cup.
3. In 1-quart saucepan over medium-high heat, heat red wine to boiling. Cook wine until reduced by half, 3 to 4 minutes. Stir in grapefruit juice, sugar and 1/4 tsp salt; keep sauce warm.
4. In cup, mix oil, dried thyme, pepper and 1/2 tsp salt. Spray rack in broiling pan with nonstick spray. Place salmon pieces, skin-side up, on rack. With broiling pan at closest position to source of heat, broil salmon 3 minutes. Turn salmon and brush with oil mixture. Broil 5 minutes longer or until fish flakes easily with a fork.
5. To serve, place 1 piece of salmon on each of 4 warm dinner plates. Spoon grapefruit sauce over; garnish with grapefruit segments and fresh thyme. Makes 4 servings.
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