Prep time: 10 minutes
Cooking time: About 20 minutes
4 skinless salmon fillets, preferably wild (5 to 6 ounces each)
1/4 teaspoon salt, plus more to taste
2 Ruby Red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon peeled and grated fresh ginger
2 teaspoons honey
Pinch of cayenne pepper
2 teaspoons fresh lemon juice
2 tablespoons thinly sliced fresh basil
Lemon broccolini (recipe follows
) 1. Preheat the oven to 350. Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 18 minutes.
2. While the salmon is cooking, prepare the sauce. Peel and cut one of the grapefruits into sections by removing each segment from its membrane with a paring knife; cut the segments in half and set aside. Juice the other grapefruit, and set the juice aside.
3. In a medium skillet, heat the oil over medium heat. Add the shallot; cook, stirring, until softened, about 2 minutes. Add the ginger, grapefruit juice, honey and cayenne; bring to simmer. Cook until the sauce is reduced by half, about 10 minutes. Add the lemon juice and salt to taste. Right before serving, toss the grapefruit and basil into the sauce.
4. Spoon the sauce over the salmon, and serve with lemon broccolini.
Prep time: 5 minutes
Cooking time: 5 minutes
1 pound broccolini
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon finely grated lemon zest
1/4 teaspoon salt
Pinch of freshly ground black pepper
Wash and trim the broccolini. Steam until it is crisp yet tender, about 5 minutes. Drain. Whisk together the lemon juice, oil, zest, and salt and pepper. Add the broccolini, and toss to coat.
This article originally appeared in the October 2009 issue of More, under the title "Eat, Drink, Be Beautiful."
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