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Grilled Salmon with Grapefruit Piccata Sauce

Recipe by Chef Ben Spears

 

7oz Salmon Filet Lightly Brushed with Olive Oil and Grilled
Grapefruit Piccata Sauce
Diced Shallots- 1 tsp
Capers-1 tsp
Grapefruit-Fresh Squeezed Juice 1.5 oz
Wedges 2 Large wedges
Unsalted Butter .5 oz

 

Directions:

Saute Shallots and Capers until simmer.

Deglaze pan with Grapefruit Juice and reduce by half.

When reduced slowly whisk in butter until emulsified.

We serve this with a Cilantro Quinoa Salad

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