Roasted Salmon with Shallots, Grapefruit & Ginger

This post is written by one of my besties – Jenny Spurgin who is amazing cook!

Guest Post: Alaskan Jen
Roasted Salmon with Shallots, Grapefruit & GingerĀ 
Adapted from Ellie Krieger, Food Network – Makes 3 servings, 6 WW P+/serving

In tribute to my college nickname, and as a result of the salmon that is still in my freezer from this summer, a fish recipe seems like an appropriate contribution to Megan’s terrific blog! So last night I tried a new recipe to break out of my fish traditions. I found this one online from Food Network’s Ellie Krieger and tweaked it a little to my taste. I made Israeli couscous and asparagus on the side… a lot of asparagus to be precise. They were good complements as the grapefruit and ginger in the sauce were potent! I poured the sauce over the whole piece of salmon and it steeped into the couscous (yum). I was happy that even with fish that was, ahem, less than catch-of-the-day, the fish tasted great and the sauce was bright and spicy.

Ingredients:
Salmon (roughly 12oz)
Salt & pepper
2 grapefruits
Olive oil
1 shallot
1 small (1-2 in) piece of ginger root
1 tbsp honey
Sprinkle of cayenne (it comes through nicely with the citrus so it doesn’t take much)
2 tbsp lemon juice
3 basil leaves

Directions:
1. Trim and clean the salmon, dry with a paper towel (if moist). Season with a drizzle of olive oil, salt and pepper and put in a roasting pan in a 350 degree oven until cooked through (but not overdone!). For the piece of salmon I used, this took around 20 minutes.
2. While the salmon is baking, juice one of the grapefruit, including the pulp, but making sure to separate any seeds (juicing over a small mesh sieve works great and you can pull out and keep the pulp). With the second grapefruit, cut out the citrus segments. If you’ve never done it before, the best way is to cut the top and bottom of the fruit off (just through the skin) and then cut down the sides of the grapefruit removing the peel and white pith. Then, cut along both sides of each of the little membranes that separate the grapefruit segments, creating little grapefruit slices. Set these and the juice aside.
3. Slice the shallot thinly, peel and grate the ginger root and thinly slice the basil leaves and set aside.
4. Heat about 2 tsp of olive oil in a saucepan over medium-high heat. When the oil is warm, add the shallot and saute until browning slightly. Next, add the grapefruit juice & pulp, grated ginger, honey, cayenne and lemon juice. Stir around and let the sauce simmer and reduce.
5. Pull the salmon out when it is done.
6. Finish the sauce by putting the grapefruit segments and basil leaves in and stirring around until they are warm and incorporated.
7. Pour the sauce over the salmon and serve!

I really liked the combination of the salmon and the couscous. I might even try making a couscous with a similar base just for the strong and unique flavor as a side dish for a more subtle main course. Enjoy!

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Smoked Salmon Canapes

Well it’s over two weeks in to the “News Years Resolution Season” and if you’re still going strong, this is a good appetizer recipe for you. This recipe uses lower fat cream cheese and sour cream which cuts quite a bit of the calories, but not the flavor. You can either place the cream cheese and smoked salmon on top of rye bread or a slice of cucumber for an even lower calorie appetizer option.

Smoked Salmon Canapes (Makes about 35)
Weigh Watchers P+ (with cucumber) 1 point for 2 (with rye) 1 point for 1

Ingredients:
6 oz. 1/3 less fat onion cream cheese
2 Tbsp. low fat sour cream
3 oz smoked salmon
2 slices of rye bread (if you are using)
1 cucumber cut into 20 slices
dill (for garnish)

Directions
1. In a small bowl, combine sour cream and cream cheese (leave the cream cheese out for a few minutes to let it warm to room temp)
2. Place the cream cheese mixture into a zip top sandwich bag
3. Arrange the cucumber/rye bread slices on a large platter
4. Snip the bottom corner of the bag off the sandwich bag to make a small opening to squeeze the cream cheese mixture out of
5. Squeeze about a 2 tsp. of the mixture onto the rye/cucumber slices
6. Place a small slice of the smoked salmon on each of the rye/cucumber slices and press down slightly to spread out the cream cheese
7. Top each with a bit of dill