Prep 0 mins
Cook 15 mins
I found the original version of this in a Good Housekeeping magazine in 1990. A nice dish to serve to company.
- 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
- Cut salmon fillet into 4 serving pieces; remove any small bones.
- Peel 1 grapefruit; cut into segments between membranes; set aside. From remaining grapefruit, squeeze enough juice to measure 1/4 cup.
- 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.
- 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.
- 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.
This was okay - it tasted of red wine and grapefruit, an interesting combination. but I don't know that the flavors blended that much. The sauce was quite thin, but I think I put too much grapefruit juice.