This came from a summer Bon Appetit.
3 Tbls olive oil, divided
1/3 cup chopped shallots
1 anchovey fillet, chopped
1/2 tsp chopped garlic
1/2 cup dry white wine
7 Tbls fresh ruby-red grapefruit juice, divided
3/4 cup whipping cream
4 6-8oz wild salmon fillets
1 ruby red grapefruit with skin, cut into 1/2 in. thick rounds.
2 Tbls chilled butter
1/8 tsp worcestershire sauce
1/4 tsp hot pepper sauce
Heat 1 Tbls oil in a small skillet over med heat. Add shallots and saute until golden. Add anchovey and garlic; saute until soft. Add wine and 6 Tbls grapefruit juice-boil until reduced to 1/2 cup, about 4 min. Add cream , reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 min. Set sauce aside.
Prepare grill(med high heat). Brush salmon and grapefruit rounds w/ 2Tbls oil-sprinkle with salt and pepper. Grill salmon about 4 min/side (to desired doneness)and grapefruit until charred in spots. Transfer to plates. Bring sauce to a simmer, whisking often. Whisk in butter by 1/2 Tbls, then worcestershire and hot pepper sauce. Mix in 1 Tbls grapefruit juice. Season with salt and pepper. Serve salmon with sauce and grapefruit rounds.
We enjoyed this with grilled fingerling potatoes and brocollitini sauteed in rosemary and garlic infused olive oil. A friendly Oregon Pinot Noir made the evening perfect.
3 Tbls olive oil, divided
1/3 cup chopped shallots
1 anchovey fillet, chopped
1/2 tsp chopped garlic
1/2 cup dry white wine
7 Tbls fresh ruby-red grapefruit juice, divided
3/4 cup whipping cream
4 6-8oz wild salmon fillets
1 ruby red grapefruit with skin, cut into 1/2 in. thick rounds.
2 Tbls chilled butter
1/8 tsp worcestershire sauce
1/4 tsp hot pepper sauce
Heat 1 Tbls oil in a small skillet over med heat. Add shallots and saute until golden. Add anchovey and garlic; saute until soft. Add wine and 6 Tbls grapefruit juice-boil until reduced to 1/2 cup, about 4 min. Add cream , reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 min. Set sauce aside.
Prepare grill(med high heat). Brush salmon and grapefruit rounds w/ 2Tbls oil-sprinkle with salt and pepper. Grill salmon about 4 min/side (to desired doneness)and grapefruit until charred in spots. Transfer to plates. Bring sauce to a simmer, whisking often. Whisk in butter by 1/2 Tbls, then worcestershire and hot pepper sauce. Mix in 1 Tbls grapefruit juice. Season with salt and pepper. Serve salmon with sauce and grapefruit rounds.
We enjoyed this with grilled fingerling potatoes and brocollitini sauteed in rosemary and garlic infused olive oil. A friendly Oregon Pinot Noir made the evening perfect.
"He who sups with the devil should have a. long spoon".