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Wild Salmon with Grapefruit Beurre Blanc by

Source: Bon Appetit


3 tbls. olive oil, divided
1/3 cup chopped shallots
1 anchovy fillet, chopped
1/2 t. chopped garlic
1/2 cup white wine
3/4 cup whipping cream
7 tbls. fresh ruby red pink grapefruit juice, divided
4 6 to 8 oz. salmon fillets
1 ruby-red grapefruit with skin, cut into 1/2 thick rounds
2 tbls. chilled butter
1/8 t. Worcestershire sauce
1/4 t. hot pepper sauce


Heat 1 tbl. oil in small skillet over medium heat. Add shallots, saute until golden. Add anchovy and garlic. Saute until soft. Add wine and 6 tbls. juice. Boil unti lreduced by 1/2 cup, about 4 minutes. Add cream. Reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside.

Prepare BBQ to medium-high heat. Brush salmon and grapefruit rounds with 2 tbls. oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and the grapefruit is charred in places, about 2 1/2 minutes per side. Transfer salmon and grapefruit rounds to plates. Bring sauce to a simmer, whisking often. Whisk in butter 1/2 tablespoon at a time, then Worcestershire, then hot sauce. Mix in 1 tbl. grapefruit juice. Season with salt and pepper and drizzle over fish.

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