Wild Salmon With Grapefruit Beurre Blanc

Submitted by Bren_in_L.R.

"From Cooking Light magazine July 2006. The outdoor goes upscale at the Kachemak Bay Wilderness Lodge, where this is served with grilled vegetables."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 tablespoons olive oil, divided
• 1⁄3 cup chopped shallot
• 1 anchovy fillet, chopped
• 1⁄2 teaspoon chopped garlic
• 1⁄2 cup dry white wine
• 7 tablespoons fresh ruby-red pink grapefruit juice, divided
• 3⁄4 cup whipping cream
• 4 wild salmon fillets (6-8 oz each)
• 1 ruby-red pink grapefruit (with skin, cut into 1/2 inch thick rounds)
• 2 tablespoons chilled butter
• 1⁄8 teaspoon Worcestershire sauce
• 1⁄4 teaspoon hot pepper sauce

directions

1. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, anchovy and garlic; saute until soft. Add wine and 6 tablespoons grapefruit juice; boil until reduced to 1/2 cup, about 4 minutes. Add cream; reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside.
2. Prepare barbecue (medium high heat). Brush salmon and grapefruit rounds with 2 tablespoons oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and grapefruit until charred in spots, about 2 1/2 minutes per side.
3. Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 tablespoonfuls, then Worcestershire and hot pepper sauce. Mix in 1 tablespoon grapefruit juice. Season with salt and pepper. Serve salmon with sauce.