Grapefruit Gets Saucy

March 4, 2010

Wild Coho with Grapefruit Teriyaki sauce

This winter I’ve taken refuge in citrus. While piles of snow and gloom are being dumped on Brooklyn, I’m cozying up to clementines, tangelos and navels on my sofa. Just counting my days of apartment captivity in orange peels, waiting for spring to arrive!

So perhaps the best thing about citrus season is once you get bored with the peel & eat varieties, some clever grocer puts grapefruit on sale. Grapefruit, while notoriously bitter, is the most gorgeous citrus in my opinion (someday I will walk into a Benjamin Moore with a halved pink grapefruit asking for a color match). Usually all it takes is a special serrated knife and a drizzle of honey to get around the pith and much of the bitterness. Grapefruit takes kindly to heat and a little broiling or boiling can also bring out its sweetness. I adapted the following recipe from Kyle Shadix’s Grapefruit Teriyaki Glaze that appeared in the winter ADA Times magazine.

Reducing the Grapefruit Teriyaki Sauce

Grapefruit Teriyaki Sauce

  • 1/4 cup red onion, diced
  • 2 tsp fresh ginger, grated
  • Zest and juice of half an orange
  • Juice of 1 grapefruit, preferably pink grapefruit (about 3/4 cup)
  • 1/3 cup Tamari or soy sauce
  • 1/4 cup dark brown sugar
  • 2 Tbsp canola or olive oil
  • 2 (4 oz) Wild Coho salmon fillets, skinned
  1. Preheat oven to 375 degrees.
  2. In a small saucepan, saute onions and ginger until soft. Add orange zest and juice, grapefruit juice, soy sauce and sugar; bring to a boil and cook for 10 minutes. Turn off heat.
  3. Add oil to the sauce. Blend mixture until smooth.

    Couscous soaking up the glaze

    Couscous soaking up the sauce, mmm.

  4. Place salmon fillets on a parchment or foil-lined baking sheet. Brush the salmon with the warm sauce until well-coated. Bake 5 minutes, brush on more sauce and then bake another 4-5 minutes. Serve over rice or couscous, and spoon over additional sauce if desired.