Ingredients

  • 2 Pink Florida Grapefruits, segmented
  • 4 skinless salmon fillets, 130g each
  • ¼ tsp salt 
  • 1 tbsp. minced shallot
  • 1 tsp freshly grated ginger
  • 2 ½ tsp honey
  • Pinch cayenne pepper
  • 2 tsp olive oil 
  • 2 tsp lemon juice
  • 2 tbsp thinly sliced basil leaves

Method

  1. 1

    Preheat oven to 180°C.  Place the salmon in a baking dish and season with salt. Roast the salmon in the oven until cooked through, about 15 minutes.  While the salmon is cooking, prepare the sauce.

  2. 2

    Segment 1 Florida Grapefruit and set segments aside. Juice 1 Florida Grapefruit and set juice aside.

  3. 3

    In a medium skillet pan, heat oil over medium heat. Add shallot and sauté until softened, about 2 minutes. Within the skillet, add ginger, Florida Grapefruit juice, honey, cayenne pepper and bring to a simmer.

  4. 4

    Cook until sauce is reduced by about half, approximately 10 minutes. Add lemon juice and season with salt, to taste.

  5. 5

    Immediately prior to serving, add the Florida Grapefruit segments and basil leaves into the sauce. Place cooked salmon onto a serving dish and spoon sauce over salmon before serving.

All information is provided by Chingford Fruit Ltd.

Nutritional Details

Each serving provides
  • Energy 1570kj 375kcal 19%
  • Fat 21.0g 30%
  • Saturates 3.9g 20%
  • Sugars 16.0g 18%
  • Salt 0.78g 13%

% of the Reference Intakes

Typical values per 100g: Energy 825kj/197kcal

Each serving provides

16.0g carbohydrate 0.6g fibre 30.1g protein

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