wholeliving

Glazed Salmon with Spicy Grapefruit Relish

This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.

Per serving: 381 calories; 40 g protien; 13 g fat; 27 g carb; 2 g fiber.
Body+Soul, January/February 2008
  • Prep Time 15 minutes
  • Total Time 50 minutes
  • Yield Serves 4
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Ingredients

  • 3 Ruby Red grapefruits
  • 3 to 4 tablespoons light brown sugar
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 4 skinless salmon fillets, (about 6 ounces each)

Directions

  1. Remove a thin slice from the top and bottom of 2 grapefruits, and discard. Set one of the flat sides on the work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Holding fruit over bowl, cut along both sides of each segment (close to the membrane) to release. Reserve segments. Squeeze juice from membrane into a measuring cup. Juice the third grapefruit to total 1 1/2 cups juice.

  2. In a medium non-aluminum saucepan, combine juice, brown sugar, and red pepper flakes. Bring to a boil and cook unti syrupy, about 15 minutes (you should have about 1/4 cup). Remove half of the glaze to bowl and let cool to room temperature.

  3. Add 1 cup of grapefruit segments to the pot (reserve remainder for serving); bring to a boil. Cook, stirring occasionally, until segments have broken down and sauce has thickened, about 12 minutes (you should have about 1/4 cup of relish).

  4. Heat broiler with the rack set 4 inches from the top. Line a rimmed baking sheet with aluminum foil. Place salmon fillets on prepared sheet and season with salt and pepper. Brush salmon with reserved glaze and broil, rotating once during cooking, until opaque throughout, 6 to 7 minutes. Serve salmon with relish and reserved grapefruit segments.

Recipe Reviews

Reviews (4)

  • 21 Feb, 2011

    really good, easy and healthy. I am not the best fish cooker, and it worked perfectly--moist and flavorful. I served with a side of quinoa pilaf with toasted almonds, pumpkin seeds, sultanas, dried cherries, tossed with a little hazelnut and olive oils, ponzu, s/p. Can't wait to have my leftovers tomorrow!

  • 25 Jun, 2008

    I loved this recipe!! The flavours were fantastic, the hotness from the red pepper and the tang from the grapefruit were perfect. Very nice with the salmon...

  • 28 Apr, 2008

    I was really excited to try this recipe because of the sweet, sour and hot flavors. However, when cooking it exactly as described, there was no other flavors than grapefruit and salmon. No suprises. I wouldn't make this again. My husband said it was good but not fantastic and he also liked the presentation.

  • 19 Apr, 2008

    In the directions for this recipe, you say to follow the "curse of the fruit," but you must mean the "curve of the fruit." It gave me a laugh; thanks!