Salmon in Grapefruit Marinade

OK, so I’m probably the last person that should be dreaming up recipes, particularly for fish, which I’m just not that fond of.

But here’s the deal: I’ve still got three grapefruits from the CSA box. And I’m not particularly fond of grapefruit, either. Although, there were two other recipes that were delicious: Grapefruit Grilled Chicken and a wonderful Zucchini Grapefruit Loaf with a Citrus-Lavender Glaze. I recommend both of those if you find yourself with grapefruit that you don’t know what to do with. In fact, I might even buy a grapefruit for those. However, those two recipes used three grapefruit between them, leaving the remaining three to sit on the counter and dare me to find something to do with them.

My family has been wanting fish for a while and I’ve been procrastinating about making it, since there are so many other yummy things than fish. So, even though it’s St. Patrick’s Day, and I’d love nothing more than corned beef and beer, it doesn’t use much of the produce I have. So, we’ll have some healthy fish. I’ll eat the salmon remembering that it’s good for my heart and my waistline. And maybe this marinade will be tasty.

I found a number of marinades, but something just wasn’t right about all of them (loosely translated, that means I’m missing an ingredient or three and I’m too lazy to go out and track them down). So, here’s my mashup from a number of recipes:

  • Juice and pulp from one grapefruit
  • 1/3 cup bottled lime juice
  • 1/2 cup frozen pesto base*
  • 2 Tbsp brown sugar
  • 1 tsp dill
  • 1 tsp thyme

*Last summer I harvested three huge basil plants and made a freezeable pesto base of basil, garlic, olive oil, and either almonds or walnuts instead of pine nuts. To use it, all I have to do is thaw it and Parmesan cheese. It made a lot of pesto. A LOT. I’ve been using it for all kinds of things. This sounded like a perfect replacement for basil and olive oil. I’m sure the walnuts and garlic will be a welcome flavoring, too. I hope.

The marinade is fairly green…does that count for St. Patrick’s Day?

It makes quite a bit of marinade, a little less than 2 cups. I did 4 salmon filets and I likely could have done many more. I cooked the filets by poaching them in equal parts of water and marinade.

The good news is that this was a lovely, citrusy flavor. It doesn’t taste like bitter grapefruit! Nor lime, either. The basil adds another dimension to the citrus flavor, which results in a flavor that is kind of a combination of all citrus fruits. I’m pleasantly surprised and quite pleased! I even liked the salmon. And the resulting salmon is not green, but has nice speckles of basil and herbs on it.

And I forgot to take a picture. It looked nice on the plate with a colorful medley of red peppers, orange carrots, yellow squash, green broccoli, earthy mushrooms, and red onion.

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