Some cosmetic changes in preparation for larger site changes in the works.


Crusted Salmon with Grapefruit

Veteran Member
427 posts
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: