Salmon with Grapefruit Reduction

Serves 4


  • 1 large pink grapefruit, peeled
  • 4 tsp olive oil, divided
  • 1 small shallot, minced
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 cup white wine
  • 1 tsp honey
  • 2 tsp unsalted butter
  • 4 (4-ounce) salmon fillets, skin removed
  • 1/8 tsp salt
  • Black pepper to taste


  1. Separate the grapefruit into sections, then remove the membrane around each section. Squeeze the juice from any leftover pulp; set aside.
  2. In a medium skillet, heat 2 tsp olive oil over medium heat. Add the minced shallot; cook for about 1 minute, stirring frequently. Add the paprika and thyme; cook for another minute.
  3. Add the grapefruit sections to the skillet; cook, tossing frequently, for about 5 minutes or until the grapefruit turns light brown.
  4. Set aside half of the grapefruit sections; add the remaining grapefruit to a blender.
  5. Add the white wine and reserved grapefruit juice to the skillet; deglaze with a whisk.
  6. Add the sauce to the blender; blend with the grapefruit until smooth.
  7. Add the sauce to a small saucepan; simmer for about 20 minutes over low heat, letting it reduce by about half.
  8. Add the honey and butter to the saucepan; whisk until smooth.
  9. Season the salmon filets with the salt and some pepper.
  10. In a large skillet over medium-high heat, heat the remaining 2 tsp olive oil. Add the salmon fillets; cook for about 5 minutes on each side or until the salmon is cooked through.
  11. Serve the salmon with the remaining grapefruit sections and the warmed sauce.

Nutritional Information per Serving

  • 291 Calories
  • 14 g Fat
  • 67 mg Cholesterol
  • 198 mg Sodium
  • 14 g Carbohydrate
  • 0 g Fiber
  • 23 g Protein

Source: Dr. Gourmet

Photo credit: evoixsd on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.


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