Walter’s Spicy Grapefruit Salmon

Walter’s Spicy Grapefruit Salmon Recipe

2019 Member Recipe Contest Champion

Walter’s Spicy Grapefruit Salmon | Sitka Salmon Shares

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 4


Ingredients

  • For the salmon:
  • 1 pound salmon, cut into 4 ounce pieces
  •  
  • For the sauce:
  • Juice of one whole grapefruit (about 6 ounces)
  • 4 tablespoons soy sauce
  • 3 tablespoons sugar
  • 1½ teaspoons fresh ginger, minced
  • 1½ teaspoons garlic, minced
  •  
  • For prep:
  • 2 tablespoons vegetable oil
  • 2 dried bird’s eye chili peppers
  •  
  • For the rice:
  • 1 cup rice
  • ½ cup flaked sweetened coconut
  • 2 tablespoons coarsely chopped peanuts
  • Zest of one lime
  • 2 tablespoons lime juice (juice from ½ a lime)
  • 2 tablespoons butter
  • ½ teaspoon salt
  •  
  • For garnish:
  • Fresh basil

Directions

Make the Rice

Bring the rice and 1¾ cup water to a boil. Boil until most of the water has evaporated. Cover, and simmer for 20 minutes.

Mix in the remaining rice ingredients.

Cook Salmon

Bake the salmon for 20 minutes in a 350° oven, or grill it just until it is firm and changes color.

Make Sauce

Mix the sauce ingredients in a small bowl.

Heat the oil in a 10 inch cast iron frying pan over high heat. Crack the peppers in half and add to the pan. Cook, stirring occasionally, until the oil picks up a golden color, about 2 min. Using high heat, press and stir the peppers until the oil picks up a golden color from the chili peppers.

Remove the peppers as they turn dark brown. Reduce heat to medium. Add all of the ingredients in the bowl to the pan. Add all of the sauce to the pan and allow it to reduce until sauce is caramelized and sticky, about 5 minutes.

Cover Salmon

Baste the salmon with the sauce, and return the salmon to the oven to finish for another 5 to 10 minutes until the sauce coats the salmon.

Plate + Serve

Plate salmon and garnish with fresh basil.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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