WILD SLAMON WITH GRAPEFRUIT BEURRE BLANC

WILD SLAMON WITH GRAPEFRUIT BEURRE BLANC image

Yield 4 servings

Number Of Ingredients 12

3 tbsp olive oil
1/2 cup chopped shallots
1 anchovy fillet, chopped
1/2 tsp chopped garlic
1/2 cup dry white wine
7 tbsp fresh ruby red grapefruit juice divided
3/4 cup whipping cream
4 6 - 8oz wild salmon fillets
1 ruby red grapefruit with skin cut into 1/2 inch thick rounds
2 tbsp 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 brown. Add anchovy and garlic, saute until soft. Add wine and 6 tbsp 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 BBQ (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 1/2 minutes per side. Transfer salmon and grapefruit to plates. Bring sauce to simmer whisking often. Whisk in butter by 1/2 tbsp full, then worcestershire and hot pepper sauce. Mix in 1 tbsp grapefruit juice. Season with salt and pepper. Serve salmon with sauce.