WILD SALMON WITH GRAPEFRUIT BEURRE BLANC

WILD SALMON WITH GRAPEFRUIT BEURRE BLANC image

Categories Fish

Yield 4 Servings

Number Of Ingredients 12

3 TBSPs olive oil, divided
1/3 CUP chopped shallots
1 anchovy fillet, chopped
1/2 TSP chopped garlic
1/2 CUP dry white wine
7 TBSPs fresh ruby-red pink grapefruit juice, divided
3/4 CUP whipping cream
4 6-to-8 oz wild salmon fillets
1 ruby-red pink grapefruit with skin, cut into 1/2-inch-thick rounds
2 TBSPs (1/4 stick) chilled butter
1/8 TSP Worcestershire sauce
1/4 TSP hot pepper sauce

Steps:

Heat 1 TBSP oil in small skillet over medium heat. Add shallots; saute until golden. Add anchovy and garlic; saute until soft. Add wine and 6 TBSPs grapefruit juice; boil until reduced to 1/2 cup, about 4 minutes. Add cream; reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside. Prepare barbecue (medium-high heat). Brush salmon and grapefruit rounds with 2 TBSP oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and grapefruit until charred in spots, about 2.5 minutes per side. Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 TBSPs, then Worcestershire and hot pepper sauce. Mix in 1 TBSP grapefruit juice. Season with salt and pepper. Serve salmon with sauce.