Salmon with Ginger-Grapefruit sauce

This was a nice, flavorful sauce to serve with salmon steaks. I paired it with steamed broccoli and couscous to round out the meal.

Mats
2 skinless salmon fillets, 4oz each
3 ruby red grapefruits

2 tsp olive oil
1 shallot, minced
1 knob ginger (thumb-sized), peeled and finely minced
1 Tbsp and 1 tsp honey 

2 tsp lemon juice
about 10 thinly sliced fresh basil leaves

Heat oven to 350 degrees. Spray some cooking spray onto a shallow pan and place the salmon in the dish. Season the tops of the fish with about 1/2 tsp salt and 1/4 tsp pepper. Bake at 350 for 18 minutes.

While the fish is cooking, supreme one of the grapefruits. To supreme, cut a slice off the top and bottom of the grapefruit, stand it on end, then cut the peel and pith (the white under the skin) off in vertical slices. You'll lose a bit of the flesh, but that's ok. Next, scoop the juicy flesh out of each little section, discarding the white membranes that separate the sections. Put the flesh in a separate bowl.

 

Juice the other two grapefruits into a different small bowl. A nifty trick (if you don't have a juicer) is to roll the fruits around on the countertop, pressing hard. This helps break up the membrane and makes juicing easier.

Heat 2 tsp olive oil in a small pan. Add the shallots and cook for about 2 minutes until the shallots are soft.

 

Add the grapefruit juice, ginger and honey to the shallots and bring to a boil. Turn the heat down to a simmer and cook until reduced by half. This will take about 10 minutes.

 

After the sauce is reduced, add the reserved grapefruit flesh and the fresh basil. Remove from heat.

Serve the fish with a generous helping of sauce.