Thursday, January 29, 2015

Caramelized Ruby Red Salmon Steaks with Dill Sauce

1/2 lb bacon, fried (reserve grease)
1/2 cup Ruby Red Grapefruit Juice (plus 4 TBS)
3 TBS honey
4 Salmon Steaks
1 bag fresh spinach
1/2 cup sour cream
2 TBS fresh dill


1.  Fry bacon in medium size non-stick skillet on medium/high heat.  Remove from pan, cover.  Reserve grease in small bowl.
2.  In same skillet with some bacon grease add 1/2 cup grapefruit juice and honey.  Stir and heat on medium heat for 1-3 mins.  Will start to caramelize. 
3.  Add Salmon Steaks to skillet.  Season with salt and pepper.  Cook on both sides for approx. 4-6 minutes or until done.  With tongs, gently flip and completely cover salmon with caramelized sauce.  Remove and place on serving dish.  Cover
4.  Add 2 TBS grapefruit juice to skillet, crumbled bacon and spinach.  With tongs, toss to slightly wilt spinach.  Season with salt and pepper.
5.  To make Dill Sauce:  In small bowl add sour cream, dill and 2 TBS grapefruit juice, season with salt and pepper.  Stir.

Makes 4 servings

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