Pan-Seared Grapefruit Simmered Salmon with Slivered Almonds

Pan-seared grapefruit salmon is one of those dishes that feels spa-restaurant but comes together in a single skillet. Thick salmon fillets get a hard sear in a dry nonstick pan, then simmer in a tangy sauce of fresh grapefruit juice, carrot juice, orange-ginger mustard, low-sodium soy, and a dash of toasted sesame oil thickened with a whisper of cornstarch.

Slivered almonds toast right in the pan alongside the salmon, picking up just enough residual fish flavor to taste savory rather than sweet. The grapefruit is the standout, bitter and bright, cutting through the richness of the salmon in a way lemon just can’t match.

Serve over jasmine rice or angel hair pasta with the reduced sauce spooned over the top and a shower of fresh cilantro.

Kitchen Tips

• Pat the salmon bone-dry before searing. Any surface moisture steams the fish and ruins the crust.
• Don’t move the fillets during the sear, 6 to 8 minutes undisturbed builds the deep golden crust that holds the sauce.
• Taste the sauce before simmering. Grapefruit varies wildly in acidity and sweetness, and you may want a pinch of honey if your fruit is especially tart.
• If the sauce reduces too much before the salmon is done, splash in a tablespoon of water to keep it saucy rather than gloppy.

Variations

• Swap grapefruit for blood orange in winter for a sweeter, redder sauce.
• Use sliced toasted hazelnuts or pine nuts instead of almonds.
• Add a tablespoon of minced fresh ginger to the sauce for more heat and aroma.