Salmon with Grapefruit and Basil

Serves: 4


1 Tbsp Flying Olive Basil Extra Virgin Olive Oil, divided

4 skinless salmon fillets, 5 to 6 ounces each

1/4 teaspoon salt, plus more for seasoning

2 ruby red or pink grapefruit

1 Tbsp minced shallot

1 tsp freshly grated ginger

1/3 cup Flying Olive Grapefruit Balsamic Vinegar

2 1/2 tsp honey

1/4 -1 tsp Ancho Chili powder or cayenne pepper, optional

2 Tbsp thinly sliced fresh basil leaves


Preheat the oven to 350 degrees F.

Brush 1 tsp of Flying Olive Basil Extra Virgin Olive Oil in a baking dish large enough to accommodate the 4 fillets. Brush 1 tsp of the Basil Extra Virgin Olive Oil on the salmon and season the salmon with the salt. Roast until cooked through, about 18-20 minutes.

While the salmon is cooking, prepare the sauce. Cut both of the grapefruit into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Save any grapefruit juice from the sectioning of the grapefruit.

In a medium skillet, heat the Flying Olive Basil Extra Virgin Olive Oil over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the ginger, Flying Olive Grapefruit Balsamic Vinegar, honey, about 2 tsp of the reserved grapefruit juice and, if desired, chili pepper. Bring to simmer. Cook until the sauce is reduced by about half, about 10 minutes. Season with salt to taste. Right before serving, add the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.

Inspired by a recipe by Ellie Krieger

Submitted by Barb L.