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Grilled Marinated Salmon with Grapefruit Beurre Blanc
2013-08-06
https://www.metro.ca/userfiles/image/recipes/grillade-saumon-marine-beurre-pamplemousse-5793.jpg
PT20M
PT15M
PT1H05M
Peel, section and chop grapefruit. Set aside.In a small bowl, whisk miso, mirin and rice vinegar. Place filets in a 9 x 13-inch baking pan. Pour marinade over fish and turn to coat. Cover and chill 30 minutes or up to 2 hours.In a small saucepan over medium heat, simmer grapefruit juice, wine, shallot and white wine vinegar. Simmer until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter one piece at a time, adding each new piece of butter just before previous piece has completely melted. Avoid overheating sauce to prevent separation. Stir in chopped grapefruit and season with salt and pepper. Pour sauce into a metal bowl set over a saucepan of hot water, being careful not to allow bottom of bowl to come in contact with hot water.Brush grill with vegetable oil and heat to low-medium heat.Transfer marinade to a small saucepan and heat to boiling. Brush each salmon filet with 1 tablespoon of marinade and grill three minutes. Turn and brush with marinade. Grill until salmon is cooked through, about 5 minutes, being careful not to overcook.To serve, place salmon on individual plates and spoon sauce around filets. Garnish with grapefruit zest.
4
Texas Sweet
0
0
0
0
1 grapefruit
1/4 cup (60 mL) white miso
1/4 cup (60 mL) mirin
2 tsp. (30 mL) rice vinegar
4 salmon filet
1/2 cup (125 mL) fresh squeezed grapefruit juice
1/4 cup (60 mL) dry white wine
1 shallot, minced
2 Tbsp. (30 mL) white wine vinegar
10 Tbsp. (150 mL) unsalted butter, cut into 10 pieces
1/2 tsp. (2 mL) grapefruit zest
Salt and pepper to taste
Grilled Marinated Salmon with Grapefruit Beurre Blanc
-
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Gluten-free
4
servings
0:20
Preparation
0:15
COOKING
1:05
TOTAL TIME
Ingredients
-
1
grapefruit
-
1/4 cup
(60 mL)white miso
-
1/4 cup
(60 mL)mirin
-
2 tsp.
(30 mL)rice vinegar
-
4
salmon filet
-
1/2 cup
(125 mL)fresh squeezed grapefruit juice
-
1/4 cup
(60 mL)dry white wine
-
1
shallot, minced
-
2 Tbsp.
(30 mL)white wine vinegar
-
10 Tbsp.
(150 mL)unsalted butter, cut into 10 pieces
-
1/2 tsp.
(2 mL)grapefruit zest
-
Salt and pepper to taste
Preparation
Peel, section and chop grapefruit. Set aside.
In a small bowl, whisk miso, mirin and rice vinegar. Place filets in a 9 x 13-inch baking pan. Pour marinade over fish and turn to coat. Cover and chill 30 minutes or up to 2 hours.
In a small saucepan over medium heat, simmer grapefruit juice, wine, shallot and white wine vinegar. Simmer until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter one piece at a time, adding each new piece of butter just before previous piece has completely melted. Avoid overheating sauce to prevent separation. Stir in chopped grapefruit and season with salt and pepper. Pour sauce into a metal bowl set over a saucepan of hot water, being careful not to allow bottom of bowl to come in contact with hot water.
Brush grill with vegetable oil and heat to low-medium heat.
Transfer marinade to a small saucepan and heat to boiling. Brush each salmon filet with 1 tablespoon of marinade and grill three minutes. Turn and brush with marinade. Grill until salmon is cooked through, about 5 minutes, being careful not to overcook.
To serve, place salmon on individual plates and spoon sauce around filets. Garnish with grapefruit zest.
Source :
Texas Sweet
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
