Salmon Fillet with Grapefruit Sauce

© 2012 Jessie Kaufman

No fancy story today.

 My husband insists this recipe go on the weekly rotation, which is a big compliment in this house.

Salmon Fillet with Grapefruit Sauce
serves 4

1 large salmon fillet (this one was 3lbs)

1  large grapefruit

1/2 tsp salt

1/2 tsp pepper

1/2 tsp tarragon

3 shallots, roasted

1 tbsp honey

1 tbsp butter

Preheat the oven to 350. Place salmon on baking sheet. Sprinkle with the salt, pepper, and tarragon. Cut the grapefruit in half, and quarter that half. Squeeze out the juice and put the remnants on the pan. Add the shallots to your baking sheet as well. 

Cook for 18 minutes. 

While the salmon is cooking, squeeze the juice from the other half of your grapefruit. Add it, and the juice that you squeezed earlier to a small saucepan with the butter, and honey. Heat until boiling, then remove from heat and cover until your salmon is done. 

When the salmon is done peel & dice the your shallots. They should be somewhat creamy in texture. Add them to your saucepan. 

Cut into four pieces and serve with sauce drizzled over each piece and garnish with a grapefruit slice on the side.