Poached Salmon with Grapefruit Basil Relish
(I served it with Parmesan Roasted Cauliflower and Garlic Roasted Asparagus)
1 1/4 cups grapefruit segments ( i used ruby red & regular grapefruit)
3 tablespoons chiffonade (cut into thin strips) basil
1/2 cup finely diced red onion
1 jalapeno pepper, seeded and minced
1 tablespoon olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 cup orange juice
1 1/4 cups grapefruit segments ( i used ruby red & regular grapefruit)
3 tablespoons chiffonade (cut into thin strips) basil
1/2 cup finely diced red onion
1 jalapeno pepper, seeded and minced
1 tablespoon olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 cup orange juice
1 cup grapefruit juice
1 tablespoon grated orange zest
1 cup white wine
6 salmon fillets
In a medium bowl, combine all ingredients for relish and mix well. Set aside. Combine orange juice, grapefruit juice, orange zest and white wine in a large saucepan. Bring to a boil and reduce heat to medium-low. As liquid is simmering, gently lower salmon fillets into poaching liquid with slotted spoon one at a time. Allow liquid to return to a simmer, cover and remove pan from heat. Let sit for 10 minutes. Check salmon for doneness and remove from liquid with slotted spoon. Serve 1 salmon fillet with 1/4 cup relish.
Serves 6.
1 tablespoon grated orange zest
1 cup white wine
6 salmon fillets
In a medium bowl, combine all ingredients for relish and mix well. Set aside. Combine orange juice, grapefruit juice, orange zest and white wine in a large saucepan. Bring to a boil and reduce heat to medium-low. As liquid is simmering, gently lower salmon fillets into poaching liquid with slotted spoon one at a time. Allow liquid to return to a simmer, cover and remove pan from heat. Let sit for 10 minutes. Check salmon for doneness and remove from liquid with slotted spoon. Serve 1 salmon fillet with 1/4 cup relish.
Serves 6.
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