Tuesday, January 19, 2010
Sugar-Crusted Salmon with Florida Grapefruit & French Green Bean Salad
2 Florida grapefruit
1/4 cup cilantro
2 key limes
4- 5 ounce portions fresh salmon filets
2 tbsp natural cane sugar
1 1/2 cups French cut green beans
2 tbsp extra virgin olive oil
1/4 cup dried cranberries
1/2 cup cooked brown rice
1. Peel and segment grapefruit. Reserve eight slices and roughly chop the remaining fruit. Finely slice the cilantro. Zest and juice the limes.
2. Place salmon filets skin side down onto a baking sheet coated with nonstick spray or lined with nonstick aluminum foil and place under a hot broiler. Cook for five to six minutes.
3. Remove from broiler and place two slices of grapefruit on top of each filet. Evenly sprinkle the cane sugar over the grapefruit on top of the salmon portions and place back under the broiler to caramelize the sugar. Watch closely, as this happens quickly.
4. In a large bowl, toss the green beans with olive oil, zest and juice of the key limes, chopped grapefruit, sliced cilantro, cranberries, and prepared brown rice. Evenly portion and arrange mixture in the center of four dinner plates.
5. Place salmon fillets on top of green bean salad mixture and serve.
*I love salmon and I eat grapefruit like I eat oranges--so of course when I found this recipe I knew I had to try it. Jeff likes salmon and he'll only eat grapefruit if someone puts it in front of him with sugar on top. I am happy to report that Jeff said, "This is the best fish I have ever eaten." But then, what's not to love--moist and flakey--only a fish can give you that kind of meat. The light sprinkling of sugar (I used regular white sugar) on top gave it just the right bit of crusted sweetness and the grapefruit was a wonderful replacement for squeezed lemon as it was a touch sweeter. 5 stars for the fish. It was so good that I was kind of glad my kids didn't eat it (that's why I made biscuits to go with the meal--a filler for them and more fish for me). It was very nice to have Jeff rave about a meal again!
The green bean salad was more of a garnish, not bad when eaten with the fish, but not something I would make on its own. I would recommend making the salad without the lime first, and then add the lime to taste. Definitely use fresh green beans. Surprisingly, all of the ingredients went very well together. 3 stars (with the lime reduction).