Grapefruit and Honey Salmon

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


  • 2 ruby red grapefruit
  • 1 1/2 tablespoons honey
  • Kosher salt and finely ground black pepper
  • 1 large shallot, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 cups fresh flat-leaf parsley leaves
  • Four 6-ounce skinless salmon fillets


Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.

Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.

Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.

From Food Network Kitchens

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