Caramelized Ruby Red Grapefruit Salad
Ingredients
- 1 medium bulb of fresh fennel ⓘ
- 1 tablespoon of olive oil
- Salt ⓘ
- Freshly ground black pepper
- 3 ruby red grapefruit, peeled and cut into segments
- 1/2 cup sugar ⓘ
- 2 cups (packed) baby arugula, washed and patted dry ⓘ
- Drizzle of extra virgin olive oil
- 1 recipe of Vodka and Citrus Cured Salmon
- 1 recipe of Blood Orange Gastrique, recipe follows ⓘ
- 1 tablespoon finely chopped fresh parsley leaves ⓘ
- 2 lemons
- cup kosher salt ⓘ
- cup chopped fresh dill ⓘ
- 2 tablespoons grated lemon zest ⓘ
- 2 tablespoons grated orange zest ⓘ
- 2 tablespoons grated lime zest
- cup Absolut Citron Vodka
- 3 tablespoons sugar
- 1 (2 pound) piece of fresh salmon fillet, skin on, pin bones removed and rinsed under cold water ⓘ
- 1 cup sugar
Instructions
- Preheat the oven to 400 degrees.
- Cut the fennel in half and remove the core.
- In a small mixing bowl, toss the fennel with the oil, salt and pepper.
- Place in a small roasting pan and roast until golden brown, about 1 to 1 1/2 hours.
- Remove and cool.
- Using a sharp knife, thinly slice the fennel.
- Pat the grapefruit dry with paper towels.
- In a shallow dish, toss the grapefruit with the sugar.
- Heat a large saute pan over medium heat.
- Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side.
- Remove from the pan and set aside.
- In a mixing bowl, toss the arugula and fennel with a drizzle of extra virgin olive oil.
- Season with salt and pepper.
- Add the caramelized grapefruit and toss well.
- Fan out the cured salmon in the center of each plate.
- Mound some of the salad in the center of each plate of salmon.
- Drizzle the gastrique over the entire plate.
- Garnish with parsley.
- In a mixing bowl, combine the salt, dill, zest s, vodka and sugar together.
- Place the salmon, skin side down, on several large sheets of plastic wrap.
- Cover the entire salmon with the curing mixture, packing the cure into the salmon.
- Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a half sheet pan.
- Place something heavy, like a skillet, weights or a brick (which needs to be wrapped in plastic wrap) on top of the wrapped salmon.
- This will help infuse the salmon into the mixture.
- Refrigerate the salmon for 24 hours.
- Remove the salmon from the refrigerator and wipe off the salt mixture.
- Rinse the salmon under cold water, removing all of the cure.
- Using a sharp knife, slice the salmon diagonally, paper thin and set aside.
- Yields:8 servings
- Recipe Courtesy of Emeril Lagasse, 1999
- Ina small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil.
- Cook until reduced by , or the mixture has thickened like a syrup.
- Remove from the heat and pour the mixture into a glass bowl.
- Let cool completely.
- Yields: About 1 cup
- Recipe Courtesy of Emeril Lagasse, 1999
Nutrition & Diet Analysis (per serving)
439
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).