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Crusted Salmon with Grapefruit
Joined: Sep 23, 2007
Posted to Thread #13743 at 9:01 am on Feb 11, 2009
Crusted Salmon with Grapefruit
6 slices (about 7 1/2 oz.) firm-textured white bread, crusts removed
3 large (1 lb. each) ruby grapefruit
2 large egg whites
About 2 1/3 pounds boned and skinned 1-inch-thick salmon fillet, cut into 6 equal pieces
2 tablespoons butter or margarine
Grapefruit caper sauce (recipe follows)
Cut bread into cubes; whirl cubes in a food processor or blender to make coarse, even-size crumbs. Spread crumbs in an even layer in a 9- to 10-inch-wide pan. Bake in a 325 [degrees] oven, stirring often, until the crumbs feel dry and crisp but are not browned, 10 to 15 minutes. If making ahead, store airtight up to 1 day.
Cut off and discard peels and white membranes from grapefruit. Cut between membrane and fruit to release segments into a bowl; discard seeds.
In a wide, shallow bowl, beat egg whites to blend. Pour crumbs into another wide bowl. Coat salmon pieces, 1 at a time, with egg whites. Drain briefly, then coat with crumbs. Lay pieces slightly apart on a sheet of waxed paper.
In a 10- to 12-inch nonstick frying pan over medium heat, melt 1 tablespoon butter. Add salmon to fill pan; do not crowd. Cook until salmon is brown on bottom, then turn pieces over and brown bottoms again, about 5 minutes total. As pieces are cooked, transfer to a 10- by 15-inch pan and put into a 325 [degrees] oven. Melt remaining butter in frying pan, cook remaining salmon, and transfer to oven. Bake salmon until the pieces cooked last are still moist-looking but opaque in center of thickest part, 5 to 8 minutes.
Lift grapefruit segments from bowl and arrange on dinner plates. Place salmon on plates and accompany with grapefruit caper sauce. Serves 6.
Per serving without sauce: 419 cal. (34 percent from fat); 40 g protein; 16 g fat (4.4 g sat.); 27 g carbo.; 325 mg sodium; 108 mg chol.
Grapefruit caper sauce. In an 8- to 10-inch frying pan over high heat, boil 1 cup ruby grapefruit juice until reduced to 1/4 cup. Let cool. Stir into 3/4 cup reduced-fat or regular mayonnaise. Add 3 tablespoons drained prepared capers and 2 tablespoons chopped fresh or 1/2 teaspoon crumbled dried mint. If making ahead, cover and chill up to 1 day. Makes 1 1/8 cups.
Per tablespoon: 32 cal. (76 percent from fat); 0.2 g protein; 2.7 g fat (0.7 g sat.); 1.9 g carbo.; 91 mg sodium; 9.9 mg chol.
Other messages in this thread:
- 13743. Grapefruit. I have several about to collapse. Any thoughts on what I can do with them? - Amanda_Pennsylvania - 1:13pm on 02/10/09 (46)
- Oooo--I noticed that was my 666th post. Yikes! [NT] - Amanda_Pennsylvania - 1:13pm on 02/10/09
- "...and it was written that NOW is the time to make "Damien's Devilish Caramels"." [NT] - MarilynFL - 1:34pm on 02/10/09
- LOL - Or pea soup... [NT] - Sandy_in_Philly - 3:05pm on 02/10/09
- Make a salad with avocado & sweet onion. Drizzle with a little vinaigrette. Funny about the - Melissa Dallas - 1:22pm on 02/10/09
- That sounds really good. Thanks! [NT] - Amanda_Pennsylvania - 1:38pm on 02/10/09
- How about grapefruit granita? Rec inside (from epi) - DawnNYS - 1:24pm on 02/10/09
- Alas, no alcohol for me (breastfeeding). But I will definitely save the recipe! [NT] - Amanda_Pennsylvania - 1:36pm on 02/10/09
- Chop one up and combine it - Richard in Cincy - 1:31pm on 02/10/09
- Nice. I will have to try that. [NT] - Amanda_Pennsylvania - 1:35pm on 02/10/09
- smittenkitchen has a Grapefruit Yogurt Cake, adapted from Ina's Yogurt cake. [NT] [LINK] - AngAk - 1:35pm on 02/10/09
- I will definitely try this. It looks great. [NT] - Amanda_Pennsylvania - 1:39pm on 02/10/09
- How about a smoothie REC: Chilled Citrus Smoothie... - charlie - 1:52pm on 02/10/09
- Check these out: [NT] - Meryl - 3:15pm on 02/10/09
- Winter Salad - Meryl - 3:15pm on 02/10/09
- Citrus Salad with Cumin Vinaigrette - Meryl - 3:17pm on 02/10/09
- Three-Citrus Chicken Salad - Meryl - 3:17pm on 02/10/09
- Red Lettuce Salad with Citrus Vinaigrette - Meryl - 3:20pm on 02/10/09
- Roasted Salmon with Shallot Grapefruit Sauce [LINK] - Meryl - 3:22pm on 02/10/09
- Grapefruit and Spinach Salad [LINK] - Meryl - 3:23pm on 02/10/09
- Citrus Layer Cake with Lavender and Vanilla Icing [LINK] - Meryl - 3:26pm on 02/10/09
- I love segmented grapefruit in a salad with walnuts, arugula, blue cheese and raspberry vinegrette. [NT] - joanietoo - 3:17pm on 02/10/09
- Again, like limes and lemons and oranges...squeeze & freeze. I miss Phoenix. [NT] - Marg CDN - 3:45pm on 02/10/09
- I had an amazing grapefruit jam at a restaurant.... would love to make that! [NT] - cheezz - 10:53pm on 02/10/09
- How about making grapefruit curd and putting it up in jars? [NT] - cheezz - 10:53pm on 02/10/09
- oh wait! Dawn_MO posted this for me... just sub the grapefruit for the orange... [NT] [LINK] - cheezz - 10:55pm on 02/10/09
- I found this for Souffle au Pamplemousse [LINK] - lorijean - 8:48am on 02/11/09
- Crusted Salmon with Grapefruit - lorijean - 9:01am on 02/11/09
- Salty Dog. Tequila, grapefruit juice and salt on the rim of the glass. [NT] - Marg CDN - 11:34am on 02/11/09
- OMG. Haven't thought about a Salty Dog in years. Brings back - lorijean - 12:16pm on 02/11/09
- Swap vodka for tequila and it's a Greyhound, my first cocktail in my first job. [NT] - Shaun in TO - 12:21pm on 02/11/09
- I'm so there. Right after I finish breastfeeding in...ah...eleven months. :) [NT] - Amanda_Pennsylvania - 1:35pm on 02/12/09
- Oh I miss grapefruit! For some reason it conflicts with a pill I take, weird huh. - Heather_in_SF - 4:11pm on 02/11/09
- OMG! so do I. And the Texas Reds are sooo good. [NT] - PatBastrop - 12:54am on 02/12/09
- Love the Texas Red River grapefruits. I won't eat anything else... [NT] - Amanda_Pennsylvania - 7:48am on 02/14/09
- I have great affection for everything Texan, but must say the FL Indian River reds are awfully good. [NT] - Curious1 - 9:36am on 02/14/09
- I prefer the FL ones! [NT] - LisainLA - 6:56pm on 02/16/09