Grapefruit and Honey Salmon

1. 1

   Juice 1 grapefruit into a bowl.

2. 2

   Cut the peel and pith from the other grapefruit.

3. 3

   Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl.

4. 4

   Reserve the grapefruit segments.

5. 5

   Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.

6. 6

   Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.

7. 7

   Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon.

8. 8

   Add the salmon to the skillet and remove from the heat.

9. 9

   Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.

10. 10

    Transfer the salmon to paper towels and pat dry.

11. 11

    Place on serving plates.

12. 12

    Drizzle the salmon with the sauce and top with the grapefruit salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.