Wild caught Sockeye Salmon with grapefruit, honey, shallots and pink peppercorn saucePosted by Dorothy Krupnick February 28, 2017
Ok. I know fish is not the first item on the list for dinner favorites. The memories of fish night were always filled with dread. The square fish breaded and sometimes odiferous if cooked as filets with tartar sauce an absolute must! Well the following sauce recipe will make any non fish eater like their meal. Nutrition facts: Grapefruit: Vitamin C and a glycemic index of 25, making it a low carbohydrate choice for diabetics. Salmon has Vitamin A, Omega 3’s and Tryptophan and in combination with grapefruit makes a high immune enhancing meal!
A great tasting recipe for salmon:
Citrusy sweet with honey, grapefruit or oranges, a little shallot and crushed pink peppercorns:
1 lb of salmon- 2 filets
2 grapefruit or 2 oranges
1/4 teaspoon pink peppercorns
1 tablespoon of butter or oil
4 tablespoons of honey
pinch of salt
1 shallot chopped
Melt butter in a saucepan and saute shallots for 3 minutes. Add the juice of one whole fruit cut in half and squeezed for juice. Cut the peel off the other grapefruit or orange and remove the white pith. Place a knife between the segments and cut away at the slices into a bowl or just seperate the segments as you would to eat them. Put aside. Add the honey to the saucepan with the juice and reduce for 5 minutes on medium high heat until syrupy. Add crushed peppercorns and a pinch of salt. Cook up your salmon and pour the glaze over the fish. Continue cooking until glaze is thicker and remove from heat. Add the grapefruit slices. Serve with spinach.
I have been noticing a scarcity of good fish in the market. What it takes to get a frozen wild caught sockeye these days takes one to an Alaskan river competing with grizzlies for this delicacy. It ain’t happening in the stores. When you find wild sockey salmon grab it and make this sauce!
When I was very young, I remembering my mother making up blue fish with a side of spaghetti or plentiful and cheap lobster from the ocean mind you. Hailing from Connecticut, the east coast had its bounty of seafood as other coasts, but recently this is what I found to be the dilemma in the freezer and deli case in supermarkets near and far. Blue fish and scrod are rare and farm raised salmon with antibiotics is more common.
Look at the label for a crusted salmon I found in the grocery lately. It pays to make meals from scratch!