Grapefruit. I have several about to collapse. Any thoughts on what I can do with them?

Roasted Salmon with Shallot Grapefruit Sauce

ROASTED SALMON WITH SHALLOT GRAPEFRUIT SAUCE

2 skinless salmon fillets, 7 to 8 ounces each
Salt & pepper
2 ruby red grapefruits, divided
1 orange
2 tsp olive oil
1 tbsp minced shallot
1 tsp freshly grated ginger
2 1/2 tsp honey
Pinch cayenne pepper
2 tsp lemon juice
2 tbsp thinly sliced basil leaves

DIRECTIONS:

Preheat the oven to 350 degrees F. Season the salmon with salt and pepper, place on a rimmed baking sheet and roast until almost done, about 13-14 minutes. Turn on the broiler and finish cooking salmon for about 2-3 minutes, until there is a little color on the top.

While the salmon is cooking prepare the sauce. Cut off the top and bottom of one of the grapefruits. Then standing it on end, cut down the skin to remove the pith and peel. Remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and the orange and set the juice aside. It’s okay, you can co-mingle the juices.

In a skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, juices, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste.

Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.

Recipe adapted from Ellie Krieger

http://www.jemangelaville.com/2008/01/28/pretty-good-healthy-salmon-with-grapefruit-shallot-sauce/

 
Grapefruit and Spinach Salad

(Great reviews on this one)

GRAPEFRUIT AND SPINACH SALAD

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 grapefruit, cut in supremes
1/2 cup walnuts, chopped
1/4 cup dried cranberries
4 cups baby spinach leaves

1. In a big bowl, mix olive oil, balsamic vinegar and honey.
2. Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.

4 servings.

From the issue of February 2007, Coup de Pouce.

http://www.recipezaar.com/280764

 
Citrus Layer Cake with Lavender and Vanilla Icing

CITRUS LAYER CAKE WITH LAVENDER AND VANILLA ICING

INGREDIENTS:

Cake:
3 Tablespoons citrus zest "(I used 2 lemons and one grapefruit - you could use 4 lemons, or 2 lemons and 2 oranges...)"
1 cup sugar
2 eggs
2.5 cups flour
1/2 cup plus 2 tablespoons citrus juice "(Again, I used 2 lemons and one grapefruit)"
1/3 cup soft butter
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch salt

Icing:
1 cup milk
1/2 cup vanilla sugar
2 Tablespoons flour
1 egg
1 teaspoon lavender
1 teaspoon vanilla
1 cup butter
1 teaspoon lemon zest (split in two 1/2 teaspoon portions)
1/3 cup icing sugar

DIRECTIONS:

CAKE:

Grease and flour 2 8-inch round pans. Preheat oven to 375F.

Cream together zest, sugar and eggs. Beat on high speed. Add butter and continue to beat for several minutes. Beat in citrus juice. Beat in milk. Sift dry ingredients together. Beat until just combined.

Spread batter (which will be on the thicker side of cake batter) evenly into 2 pans. Bake at 375F for 20-23 minutes or until a toothpick inserted in the centre comes out clean.

Cool in pans for 15 minutes and then remove to plates to continue cooling. "I put mine in the freezer for 10 or 15 minutes to completely cool as I can't stand waiting!"

ICING:

In a small saucepan combine milk, sugar, flour and egg. Beat with an immersion blender until completely blended and smooth. Place saucepan over medium-high and add lavender. Heat for 5 minutes. Strain out lavender. Return to heat, whisking frequently until mixture starts to bubble vigorously and thicken. Continue to cook, whisking continuously for a further 90 seconds. Remove from heat and set saucepan in a cool water bath.

In your stand mixer, whip butter for 5 or more minutes until very pale and fluffy.

While butter is whipping, whisk custard in water bath to cool. Once custard is cool to the touch, whisk in vanilla and 1/2 teaspoon lemon zest.

While the mixer is running, dollop spoonfuls of the custard into the whipped butter. When it is all incorporated, whip in icing sugar.

Divide frosting into 2 portions.

Use one portion to sandwich between the layers, and the second portion to spread on top. Sprinkle top of icing with reserved lemon zest.

Slice & serve.

http://gorgeoustown.typepad.com/lex_culinaria/2007/03/saturday_aftern.html

 
Crusted Salmon with Grapefruit

Crusted Salmon with Grapefruit

6 slices (about 7 1/2 oz.) firm-textured white bread, crusts removed
3 large (1 lb. each) ruby grapefruit
2 large egg whites
About 2 1/3 pounds boned and skinned 1-inch-thick salmon fillet, cut into 6 equal pieces
2 tablespoons butter or margarine
Grapefruit caper sauce (recipe follows)
Cut bread into cubes; whirl cubes in a food processor or blender to make coarse, even-size crumbs. Spread crumbs in an even layer in a 9- to 10-inch-wide pan. Bake in a 325 (degrees) oven, stirring often, until the crumbs feel dry and crisp but are not browned, 10 to 15 minutes. If making ahead, store airtight up to 1 day.
Cut off and discard peels and white membranes from grapefruit. Cut between membrane and fruit to release segments into a bowl; discard seeds.
In a wide, shallow bowl, beat egg whites to blend. Pour crumbs into another wide bowl. Coat salmon pieces, 1 at a time, with egg whites. Drain briefly, then coat with crumbs. Lay pieces slightly apart on a sheet of waxed paper.
In a 10- to 12-inch nonstick frying pan over medium heat, melt 1 tablespoon butter. Add salmon to fill pan; do not crowd. Cook until salmon is brown on bottom, then turn pieces over and brown bottoms again, about 5 minutes total. As pieces are cooked, transfer to a 10- by 15-inch pan and put into a 325 (degrees) oven. Melt remaining butter in frying pan, cook remaining salmon, and transfer to oven. Bake salmon until the pieces cooked last are still moist-looking but opaque in center of thickest part, 5 to 8 minutes.
Lift grapefruit segments from bowl and arrange on dinner plates. Place salmon on plates and accompany with grapefruit caper sauce. Serves 6.
Per serving without sauce: 419 cal. (34 percent from fat); 40 g protein; 16 g fat (4.4 g sat.); 27 g carbo.; 325 mg sodium; 108 mg chol.
Grapefruit caper sauce. In an 8- to 10-inch frying pan over high heat, boil 1 cup ruby grapefruit juice until reduced to 1/4 cup. Let cool. Stir into 3/4 cup reduced-fat or regular mayonnaise. Add 3 tablespoons drained prepared capers and 2 tablespoons chopped fresh or 1/2 teaspoon crumbled dried mint. If making ahead, cover and chill up to 1 day. Makes 1 1/8 cups.
Per tablespoon: 32 cal. (76 percent from fat); 0.2 g protein; 2.7 g fat (0.7 g sat.); 1.9 g carbo.; 91 mg sodium; 9.9 mg chol.

 
OMG. Haven't thought about a Salty Dog in years. Brings back

memories of my young single days. sigh. These are so refreshing. I think I might have to make one this weekend.

 
Oh I miss grapefruit! For some reason it conflicts with a pill I take, weird huh.

I'm living vicariously through these recipes and can almost taste the Salty Dog....

 
You must log in or register to reply here.
Back
Top