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Pan-Seared Grapefruit Simmered Salmon with Slivered Almonds
* Exported from MasterCook *
Pan-Seared Grapefruit Simmered Salmon with Slivered Almonds
Recipe By : Hanneman (1997) Riverside
Serving Size : 4 Preparation Time :0:20
Categories : Entree Seafood
Amount Measure Ingredient -- Preparation Method
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1 pound salmon fillet -- cut 1 inch thick
olive oil spray
2 tablespoons slivered almonds
**FOR THE SAUCE:
1 teaspoon flavored mustard -- orange-ginger
2/3 cup fresh grapefruit juice
1/3 cup carrot juice -- or broth
1/2 teaspoon soy sauce, low sodium
1 pinch red pepper flakes -- to taste
black pepper -- to taste
1 teaspoon cornstarch
1/4 teaspoon sesame oil -- for fragrance
**Garnish:
cracked black pepper
chopped fresh cilantro -- leaves only
**Suggested Side dishes:
12 ounces soba noodles -- or angelhair
4 ounces radicchio -- chiffonnade cut
1 tablespoon teriyaki sauce -- thinned
1 pound asparagus -- steamed
In a bowl, whisk together all the sauce ingredients and set aside.
Cut the salmon into serving pieces, equally sized so that they will cook
evenly.
Heat nonstick skillet over high. Remove from heat and spray lightly with
vegetable coating, if using. Return to the burner and add the salmon, sear
well on one side (about 6 to 8 mins) then turn to sear the second side.
Make room in the skillet to toast the almonds for about 1 to 2 mins. Pour
on the sauce mixture; turn the heat to medium and cook, covered, for about
3 to 4 minutes. Test for doneness; add a little water to the reducing sauce
if necessary.
Remove from the pan and cut each serving into fourths. Serve with a pasta
dish or rice. Place fish on top and pour the sauce over that. Top with
plenty of cracked pepper and cilantro. Serve a steamed vegetable to
balance the meal.
* Cook and drain thin soba noodles; saute chiffonnade of radicchio in a
sprayed, moderately hot wok; add the cooked noodle and toss with thinned
teriyaki style cooking sauce (such as Sagawa brand).
12.9% CFF 498 CALS, 7.5 G FAT as listed (MC estimate)
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Nutr. Assoc. : 0 0 0 0 943 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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