Bag items: Salmon, grapefruit, shallots, basil, ginger, lemons, honey (Everything you need to make this recipe can be added to your bag!!)
Most of us know that salmon is a great source of protein, omega-3 fatty acids (the “good” fat), as well as vitamins B-6 and B-12. All of these benefits make salmon a highly nutritious meal. Even the American Heart Association thinks so, as it recommends eating fish like salmon twice weekly.
While it’s always ideal to get in a lot of healthy nutritious meals, it’s sometimes not the most convenient, you know? Well, worry no more because Hometown Harvest has your back (and your fish!). You can add salmon to your shopping cart and will receive flash frozen deliciousness in your delivery bag. Add some grapefruit, shallots, and basil, and you are about 20 minutes away from a quick and easy weeknight meal.
Start by baking your salmon in a 350 degree oven for about 15-20 minutes, depending on how well done you like your fish. The piece pictured in this post was in the oven for 18 minutes, to give you a point of reference.
While the fish is baking, start making the sauce. To cut the grapefruit, it’s easiest to cut the top and bottom off of the fruit, then slice off the sides. Then you can easily use a paring knife to cut out those perfectly pink sections!
Work your way around the grapefruit, folding over each piece of white pith as if you were holding pages in a book. It’s easiest to get at the uncut pieces that way.
Saute the shallots until they are translucent, then add the grapefruit juice, ginger, and honey. Let it cook down until it has reduced by a little more than half, so it looks like this:
Then mix in the grapefruit slices and pour over the fish. Look how gorgeous and pink that salmon is!
Then sprinkle with basil over the top, and enjoy!
Wild Alaskan Salmon with Grapefruit and Shallots
Ingredients (ALL available from HH!)
1 package of HH Wild for Salmon fillets, defrosted
1 medium-sized shallot, minced
1 Tbsp. olive oil
1.5 tsp. fresh ginger, grated
1 Tbsp. honey
1 Tbsp. lemon juice
2 heaping Tbsp. fresh basil
- Season the fish and bake at 350 degrees for 15-20 minutes, depending on how well done you like your salmon.
- Remove the grapefruit segments of one grapefruit, then juice the other grapefruit and set both aside.
- Saute the shallot in the olive oil over medium heat until translucent. Then add the ginger, grapefruit juice, and honey. Simmer until the mixture has reduced by just over half, then add the lemon juice, salt, and grapefruit segments.
- Gently pour the sauce over the salmon, then top with julienned basil. Enjoy!
*Recipe adapted from Ellie Krieger’s The Food You Crave