Recipe: Tangy Grapefruit Grilled Salmon

Infuse the summery flavor of citrus into your backyard barbecue with this simple and tasty recipe featuring sweet and tangy grapefruit and salmon. Balsamic vinegar and brown sugar bring out the natural sweetness of the fruit, which marries well with the rich taste of salmon. An easy recipe you'll want to remember!

Grapefruit Grilled Salmon
(Makes 4 servings.)

Ingredients:

1 large grapefruit, peeled and cut into segments, cutting away from the membranes (to this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved - you want at least 1 cup juice)
2 Tbsp balsamic vinegar
2 Tbsp dark brown sugar
4 salmon fillets (about 6 oz each)
1/2 tsp salt
1/2 tsp pepper

Directions:

• In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm.
• Sprinkle the salmon fillets on both sides with the salt and pepper. 
• Prepare indoor or outdoor grill.  Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side.  Now brush the top flesh side with prepared glaze.
• Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times.
• When salmon is cooked through, brush with a little more glaze and remove from grill.
• Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving.

Recipe: Grapefruit Viniagrette Quinoa Salad With Grilled Salmon

The delicate, sweet tangy-ness of grapefruit lends itself well to being paired with fish, and this recipe is no exception. A slightly more complex recipe, this tasty salad is packed with flavor - from scallions to cilantro to chile peppers and ginger, accented with grapefruit-infused oil, every bite is a taste sensation! Pairs well with shrimp or meaty fish like salmon, but if you don't care for fish, you could also try it with chicken breasts.

Grapefruit Viniagrette Quinoa Salad With Grilled Salmon
(Serves 4.)

Ingredients:

1 medium-size grapefruit
1/4 cup olive oil
8 slices fresh ginger
3/4 cup quinoa
1 1/2 cups water
1/2 tsp kosher salt
1 tbsp white wine vinegar
2 tsp honey
1 small minced chile pepper (jalapeno or serrano)
2 minced scallions
2 tbsp chopped fresh cilantro
2 large salmon steaks, cut in bite-size cubes
Skewers, for grilling
Ground black pepper, to taste

Directions:

• Use a vegetable peeler and carefully peel curls of the grapefruit rind off, being careful to avoid getting any of the bitter white pith.
• Heat grapefruit peel, olive oil, and ginger about 2 minutes in a small saucepan over medium heat. When oil starts to bubble, remove from heat. Set aside and let sit for 30 minutes, then strain and reserve the oil, discarding the grapefruit peelings.
• Meanwhile, bring quinoa, water, and 1/2 tsp salt, to a boil in a medium saucepan, reduce heat, cover and simmer for fifteen minutes, or until quinoa is light and fluffy and has absorbed the water. Remove from heat and fluff with a fork, then transfer to a large bowl; set aside.
• Remove entire peeling now from grapefruit and separate segments over a bowl to reserve juice; set grapefruit sections aside.
• Take 3 tablespoons of reserved grapefruit juice and whisk together with vinegar and honey in a separate bowl, then add salt and whisk again.
• To this mixture, slowly whisk in 3 tablespoons of the grapefruit-infused olive oil; start slowly, whisking constantly. Season with ground black pepper to taste.
• Pour this dressing into the quinoa and toss gently, then add the chile peppers, scallions, and cilantro. Set aside.
• Preheat a grill to high heat. 
• Thread salmon cubes onto skewers, brush with remaining grapefruit-infused oil, then season with salt and pepper to taste. 
• Grill salmon skewers about three minutes, turning as each side browns.
• Toss grapefruit segments into the quinoa salad and serve with salmon kebobs, or remove salmon from skewers and add to salad.

Recipe: Asian Grapefruit Orange Enhanced Tuna Steaks

This simple and tasty recipe combines the mild meatiness of tuna with the tangy flavors of grapefruit and orange and Asian seasonings for a taste combo that will make your tastebuds sing. It's a fairly easy and quick recipe, but fancy enough that your dinner guests will think you slaved over it!

Asian Grapefruit Orange Enhanced Tuna Steaks
(Serves 4.)

Ingredients:

2 tsp red or white wine vinegar
2 tsp soy sauce
1/2 tsp grated fresh ginger
1 tbsp olive oil
1 medium grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
2 tbsp finely chopped red onion
2 tbsp chopped fresh cilantro
2 tsp olive oil 
4 fresh tuna steaks
salt and pepper to taste

Directions:

• In a small bowl, whisk together vinegar, soy sauce, ginger and 1 tbsp olive oil.
• Cut grapefruit sections and orange sections in bite size pieces and add to bowl with sauce, then add the red onion, and two tbsp cilantro; then set aside.
• Prepare fish: Heat 2 tsp olive oil in a large heavy skillet over medium-high heat. Add tuna steaks and cook quickly for about eight minutes, turning once. If you have good tuna, it doesn't need to be cooked through, but that is a personal choice.
• Sprinkle with salt and pepper to taste. 
• Serve the fish with grapefruit orange relish spooned over.