We were at our lake house for a few days and I had the opportunity to break out the charcoal grill for the first time this year. The whole cooking-with-charcoal process is messy and annoying (I can never seem to get the temperature regulated so I am satisfied with how the food is cooking) and I realize that I hate the cooking grid that is used, but oh, the taste of the food that is cooked on it is so wonderful! There is a depth of smokiness not found in food that is prepared on our propane grill at the farm which I enjoy very much.
Bill (“
I didn’t add the anchovy filet because that is one ingredient that I never can find a use for. I bought a can for a bagna cauda dip last year and the remaining anchovies hung around in the refrigerator for months. I never have shallots on hand, either, so I used a lesser amount of sweet onion. And I used farm-raised salmon since I didn’t want to take out a mortgage to buy the wild salmon at the grocery store (which, actually, wasn’t even available now although last time I checked, it was running about $18/pound).
Wow, was this great! First, grilling the salmon and grapefruit slices over the charcoal added a nice, smoky taste. But combined with the fruity, creamy beurre blanc, this was one exquisite salmon recipe that will be repeated often in the warmer (“grilling”) months. My mouth waters just thinking about it!
The salmon and grapefruit were served with green beans & almonds and grilled flatbreads.
Note: I really do not like this photo and will replace it the next time I make this salmon. Fresh produce prices are nuts at this time of year, so I’ve been forcing myself to use frozen produce (fresh green beans were $3/ pound this week). The picture really doesn’t show the salmon to its best advantage, either. Oh, well. Something to improve upon! ;)
* Exported from MasterCook *
Grilled Salmon with Grapefruit Beurre Blanc
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
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1 large ruby red grapefruit
1 teaspoon olive oil
2 1/2 tablespoons finely minced onion
1/4 teaspoon finely minced garlic
1/4 cup dry white wine
3 ounces lowfat half & half
8 ounces salmon fillet -- 2 4-ounce filets
1 teaspoon olive oil
salt and pepper to taste
2 teaspoons butter -- in three pieces
1 dash Worcestershire sauce -- (about 1/16 teaspoon, measured)
1/8 teaspoon hot pepper sauce
salt and pepper to taste
Cut two 2" thick slices from the center of the grapefruit and set aside. Squeeze enough juice from one (or both) of the ends to measure 5 tablespoons. Set juice aside and, if unused, wrap the remaining grapefruit end and refrigerate for another use.
Turn on grill to medium-high and allow to preheat while completing the recipe.
Heat 1 teaspoon of olive oil in a small nonstick skillet over medium heat and add onion. Stir constantly for a minute, then add garlic and stir for another minute. Neither should brown, but should be soft. Add wine and 4 tablespoons of the grapefruit juice, turn heat down a bit, and allow to reduce to 1/4 cup (about 4 minutes). Turn off heat and remove pan from stove for a minute to cool down a little. Slowly stir in the half & half (it may separate a bit, which is common with nonfat and lowfat half & half, but will now affect the finished sauce). Keep stirring to bring to barely a simmer, then turn down heat a little more and allow to simmer for 8 minutes, stirring often.
While sauce is simmering, brush salmon with 1/2 teaspoon of olive oil apiece, sprinkle with salt and pepper, and grill for about 7-8 minutes, turning once, until done. Spray grapefruit slices with cooking spray, sprinkle with salt and pepper, and grill, turning once, for the last 4 minutes that the fish is cooking. Remove salmon and grapefruit from grill, cover with foil to keep warm, and finish sauce.
Whisk in butter, one piece at a time, until incorporated; then add Worcestershire sauce and hot pepper sauce. Remove from heat, then stir in remaining 1 tablespoon of grapefruit juice.
Serve salmon with sauce, and a grapefruit slice alongside.
Source:
"adapted from Bon Appetit"
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Per serving: 302 Calories (kcal); 14g Total Fat (5g saturated); (46% calories from fat); 25g Protein; 12g Carbohydrate; 76mg Cholesterol; 149mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : This is a lightened version of a burre blanc sauce and, having the grapefruit juice adding tang, is absolutely delicious with the salmon.
The grilled grapefruit tastes wonderful when each bite is eaten with a bite of salmon and sauce. It is a little messy, however, as the fruit squirts when cut. Not quite certain that there is a better way to do this, though!
Now, for comparison:
* Exported from MasterCook *
Ingredients Only: BA Wild Salmon with Grapefruit Beurre Blanc
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
---------- ---------- --------------------------------
3 Tablespoons olive oil -- divided
1/3 cup finely chopped shallot
1 whole anchovy fillet -- chopped
1/2 tsp chopped garlic
1/2 cup dry white wine
7 Tablespoons fresh ruby-red grapefruit juice -- divided
3/4 cup whipping cream
24 ounces salmon fillets (4 fillets)
1 large ruby red grapefruit
2 tablespoons butter
1/8 tsp Worcestershire sauce
1/4 tsp hot pepper sauce
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Per serving: 544 Calories (kcal); 38g Total Fat (16g saturated); (65% calories from fat); 36g Protein; 9g Carbohydrate; 166mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 1/2 Fat; 0 Other Carbohydrates
