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Grapefruit-Gremolata Salmon

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 serving: 332 calories, 16g fat (3g saturated fat), 85mg cholesterol, 387mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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