Salmon with Grapefruit Sauce

A combination of sweet, zesty, and bright flavors, this simple entree works well any time of the year.
Salmon_w-Grapefruit_Sauce

Ingredients:

2 boneless, skinless salmon fillets
1/4 tsp. salt, plus more for seasoning
2 C Ready-Set-Serve Grapefruit Sections
2 tsp. olive oil
1 T shallot, minced
1 tsp. ginger, grated
1 1/2 C Ready-Set-Serve Grapefruit Juice
1/4 C honey
1/2 tsp. Chipotle peppers in adobo, chopped
2 tsp. Ready-Set-Serve Lemon Juice
Chiffonade of Markon First Crop Basil

Instructions:

Season the salmon with 1/4 teaspoon of salt and roast at 350 degrees F for 10-12 minutes until salmon reaches an internal temperature of 140 degrees.
In a skillet over medium heat, add shallots and cook until soft.
Add ginger, grapefruit juice, honey, and Chipotle peppers. Bring to a simmer and reduce by half—approximately 5-10 minutes.
Take off heat and add lemon juice, grapefruit sections, and basil. Season with more salt if needed. Spoon onto cooked salmon.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.