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Yield: 4 Servings
Ingredients:
Vinaigrette:
3 ruby red grapefruit
1/2 cup sugar
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallots
1/4 teaspoon Dijon mustard
1 teaspoon Champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Salmon:
1 tablespoon olive oil
1 cup water
1 cup dry white wine
Combination of aromatics (fennel fronds, parsley sprigs, fresh thyme sprigs, squeezed
lemon halves)
4 center cut salmon fillets with skin (6 oz. each)
4 cups greens (try a blend of arugula and mache)
1 tablespoon minced fresh flat leaf parsley
Method:
Peel the grapefruit and trim away all of the white pith. Working over a bowl, using a serrated knife, cut between the membranes to release the grapefruit segments. Reserve grapefruit juice.
Heat a large nonstick skillet over medium-high heat. Add the grapefruit and the sugar. Cook until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.
Make Citrus Vinaigrette:
Place the reserved grapefruit juice, orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use. In a medium bowl, whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season with salt and pepper. Set aside until ready to use.
Meanwhile, Prepare the Poached Salmon:
Heat water, oil, white wine and aromatics in a large saucepot just until hot. Transfer to a large baking dish then add salmon fillets. Cover tightly with aluminum foil and bake in oven, 10 minutes, alongside fennel. Remove from heat, let stand, covered, 5 minutes. Transfer salmon to platter, cover with plastic wrap and chill until ready to serve.
To Serve:
Mound the lettuce in the center of 4 serving plates and arrange the salmon on it (either as a whole fillet or flaked). Top with caramelized grapefruit slices, and drizzle citrus vinaigrette. Garnish with the parsley and serve.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Sensational Salads Episode of Emeril Green.
Read more about cooking with fish:
Emeril Expert Clip: Meet the Whole Foods Market Fishmonger
Eat These Vitamin D Rich Foods and Recipes To Boost Optimal Health
How to Choose the Freshest and Most Sustainable Fish
Eat Less Fish, and Why
Find Green Gindara and Happy Hamachi
Serve Dinner Guests Sustainable, Elegant Eco Friendly Caviar
How to Choose Eco Friendly Farm Raised Fish
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