Pan-Seared Grapefruit Simmered Salmon with Slivered Almonds
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salmon fillets
cut 1 inch thick |
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | tablespoons |
almonds
slivered |
|
|
Sauce |
* | ||
| 1 | teaspoon |
prepared mustard
flavored, orange-ginger |
|
| ⅔ | cup |
grapefruit juice
fresh |
|
| ⅓ | cup |
carrot juice
or broth |
* |
| ½ | teaspoon |
soy sauce, tamari
low sodium |
|
| 1 | pinch |
red pepper flakes
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | teaspoon |
cornstarch
|
|
| ¼ | teaspoon |
sesame oil
for fragrance |
|
|
Garnish |
* | ||
| 1 | x |
black pepper
cracked |
*
|
| 1 | x |
cilantro
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salmon fillets
cut 1 inch thick |
|
| 1 | x |
nonstick cooking spray
|
* |
| 3E+1 | ml |
almonds
slivered |
|
| 0 |
Sauce |
* | |
| 5 | ml |
prepared mustard
flavored, orange-ginger |
|
| 158 | ml |
grapefruit juice
fresh |
|
| 79 | ml |
carrot juice
or broth |
* |
| 2.5 | ml |
soy sauce, tamari
low sodium |
|
| 1 | pinch |
red pepper flakes
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
cornstarch
|
|
| 1.3 | ml |
sesame oil
for fragrance |
|
| 0 |
Garnish |
* | |
| 1 | x |
black pepper
cracked |
*
|
| 1 | x |
cilantro
chopped fresh |
*
|
Directions
In a bowl, whisk together all the sauce ingredients and set aside.
Cut the salmon into serving pieces, equally sized so that they will cook evenly.
Heat nonstick skillet over high. Remove from heat and spray lightly with vegetable coating, if using. Return to the burner and add the salmon, sear well on one side (about 6 to 8 minutes then turn to sear the second side. Make room in the skillet to toast the almonds for about 1 to 2 minutes. Pour on the sauce mixture; turn the heat to medium and cook, covered, for about 3 to 4 minutes. Test for doneness; add a little water to the reducing sauce if necessary.
Remove from the pan and cut each serving into fourths. Serve with a pasta dish or rice. Place fish on top and pour the sauce over that. Top with plenty of cracked pepper and cilantro. Serve a steamed vegetable to balance the meal.
