Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Life is like a grapefruit. Well, it's sort of orangy-yellow and dimpled on the outside, wet and squidgy in the middle. It's got pips inside, too. Oh, and some people have a half a one for breakfast."
-Douglas Adams, Author

The refrigerator light goes on...

I had a variation of this recipe at a restaurant in Chile. The soft sweetness of the salmon balances the bitterness of the grapefruit and the paprika and thyme give it spice and a hint of aromatics.


Salmon with Grapefruit Sauce

Servings: 4 | Serving size: 4 ounces fish with sauce

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes good leftovers in salads. Coumadin (warfarin) users and users of other medications should note that grapefruit, cooked or uncooked, interacts with many medications.

Serve with Brown and Wild Rice or Brown Rice or Celery Mashed Potatoes


Serve with Shredded Brussels Sprouts or Sauteed Spinach or Shredded Brussels Sprouts - Low Sodium Version or Sauteed Leeks or Sauteed Leeks - Low Sodium Version or Braised Leeks

4 tsp olive oil
1 small shallot (minced)
1/2 tsp paprika
1/2 tsp dried thyme
1 large pink grapefruit (peeled, separated into sections, and membrane around each section removed)
1/4 cup white wine
1/8 tsp salt
fresh ground black pepper (to taste)
1 tsp honey
2 tsp unsalted butter
4 4 ounce salmon filets (skinless)

When sectioning the grapefruit there will be some pulp left over. Squeeze any remaining juice from the pulp into a cup. Set aside.

Place 2 teaspoons of the olive oil in a medium skillet over medium heat.

Add the minced shallots and cook for about one minute. Stir frequently.

Add the paprika and thyme and cook for about one minute.

Add the grapefruit sections. Cook for about five minutes. Toss frequently and adjust the heat so that the grapefruit is lightly browned.

Set aside half of the grapefruit sections on a plate.

Place the remaining grapefruit in a blender or mini-chopper.

Deglaze the pan with the white wine and the reserved grapefruit juice. Use a whisk and scrape the bottom of the pan until the sauce is well blended.

Add the sauce to the blender with the grapefruit. Blend until smooth.

Place the sauce in a small sauce pan over low heat. Let the sauce reduce by about half. This should take about 20 minutes at a very low simmer.

Add the honey and butter to the sauce and whisk until smooth.

Place the remaining 2 teaspoons of oil in a large skillet over medium high heat.

Add the salmon filets. Cook for about 5 minutes and turn.

Cook for about 4 to 6 minutes until the salmon is done.

Place the salmon on a plate with the remaining grapefruit sections. Top with the warmed sauce.

Nutrition Facts

Serving size: 4 ounces fish with sauce

Servings: 4

Amount Per Serving

Calories 291 Calories from Fat 124
  % Daily Value
Total Fat 14g 22%
    Saturated Fat 3g 11%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 67mg 22%
Sodium 198mg 10%
Total Carbohydrates 14g 5%
    Dietary Fiber 0g 0%
    Sugars 1g
Protein 23g
Vitamin A 17% Vitamin C 79%
Calcium 1% Iron 7%
Vitamin K 4 mcg Potassium 807 mg
Magnesium 51 mg