If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon.—Gilda Lester, Millsboro, Delaware
- 2 medium grapefruit
- 1/4 cup minced fresh parsley
- 1 garlic clove, minced
- 1 tablespoon plus 1 teaspoon brown sugar, divided
- 4 salmon fillets (6 ounces each)
- 1 tablespoon cumin seeds, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel.
- Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on one half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar.
- Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon.
- Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit. Yield: 4 servings.
Originally published as Grapefruit-Gremolata Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p2-3
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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