Yum. This is one of those “I look really fancy” meals. As I grow in cooking, I am realizing something quite amazing. All these different fancy recipes…not a lot of them are crazy different seasonings on your meat, or some new “unheard” of cooking method…its simply taking a meat, sprinkling some salt and pepper, cooking it until its done, then topping it with some yummy sauce/relish/salsa/chutney. The variety is in the topping!! Not in every case, of course. But that discovery was such a relief for me. The thought of coming up with a new, unheard of sauce is a lot less daunting to me. Big sigh. 🙂
This relish…was yummy. Cause I loooooove grapefruits. I think you’ll like it. So read on. 🙂
Adapted from http://www.wholeliving.com.
So, here’s what you need:
- 2 lb Salmon Fillets
- 3 Large Ruby Red Grapefruits
- 3 Tbsp Agave
- 1/2 tsp Red Pepper Flakes (Yes, this makes it a little spicy…we like that :))
And here’s how you do it!
- Start by preparing your first two grapefruits. You may want to scroll down to my pictures to see how I did it, but I will try and explain it in a way that makes sense. First, slice a tiny bit off the top and bottom, so that all the peel and white stuff is gone in that area. Then, take your knife, start from the top and cut down to the bottom in a curve, separating the peel from the grapefruit. You want to remove as much of the white stuff as possible. Then separate the segments over a bowl (to catch the juice) and set them aside. Using a knife helps! Squeeze the peels over the bowl to squish out as much juice as possible.
- Juice the third grapefruit. You need about 1 1/2 C juice.
- Start your relish! Get a small pot and pour in your juice, agave, and red pepper flakes. Bring to a boil and cook 15 minutes or more, until its thick and syrupy. It should reduce a LOT, the original says to have about 1/4 C when it’s all said and done.
- Pour half of the “syrup” out into a small bowl and set aside, and return the pot to the oven.
- Add the grapefruit segments to the pot (if there is more than 1 C, you can reserve some to serve with it on the plate as a garnish :)). Bring to a boil and let it cook until the segments have broken down so that it goes from “syrup” to “relish.” Should take about 12 minutes.
- Preheat broiler. Put your salmon fillets on a lined baking dish (or sheet) and salt and pepper them. Brush fish with the reserved grapefruit “syrup” and plop in the oven on the top rack. Cook until it flakes easily with a fork, about 6-7 minutes.
- Plate your fish and top with relish, and serve. Yummmm!!!!
Start by prepping two of the grapefruits. Cut a thin slice off the top. I should have cut down farther so that all the white is gone of the top. I nailed it on my second grapefruit 😉
Take your knife and cut from the top to the bottom in a curve, so that you are separating the peel from the fruit.
See? Continue around the whole grapefruit.
Juice third grapefruit, you need about 1 1/2 C of juice. You can also squeeze peels over the bowl to get extra juice if you need it.
Pour out half of the syrup and set aside. Put the pot back on the stove.
Toss your grapefruit segments in the pot and stir. If you have more than one cup of the segments, you can save them to garnish later.
Boil until the segments have broken down and become more of a “relish” texture, about 12 minutes.
Preheat broiler. Place salmon on a baking dish lined with foil, then sprinkle with salt and pepper. Brush reserved syrup on the fish and pop in the oven on the top rack for about 7 minutes, until fish flakes easily with a fork.
Look how good it looks already?!! Now place on your serving plate (or in my case, the Tupperware you and your husband are going to eat out of on the way to church), top with relish, and DEVOUR! Sweet, tart, crispy, moist, salty…how can it be all those things at once? Sooooooo good!
See? My fancy Tupperware! This is served on top of cauliflower “fried rice,” which was also super amazing and I can’t wait to share with you!
Let me know how you like it!! What is your favorite sauce/relish to top meat with?!