WILD SALMON WITH GRAPEFRUIT BEURRE BLANC

Wild Salmon With Grapefruit Beurre Blanc image

Provided by Bren in LR

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, anchovy and garlic; saute until soft. Add wine and 6 tablespoons 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 tablespoons 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 1/2 minutes per side.
Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 tablespoonfuls, then Worcestershire and hot pepper sauce. Mix in 1 tablespoon grapefruit juice. Season with salt and pepper. Serve salmon with sauce.

Nutrition Facts : Calories 770.9, Fat 46.6, SaturatedFat 17.9, Cholesterol 223.5, Sodium 355.9, Carbohydrate 13.4, Fiber 1, Sugar 4.6, Protein 67.4