Grilled Salmon Napoleon, Ruby Grapefruit Sauce
Source: Recipe from Constellation Concepts
A stunning presentation for salmon, and it tastes as good as it looks. The grilled salmon, wilted greens and mashed potatoes are composed on the plate with waffle-style potato slices, and drizzled with a tangy grapefruit sauce.
Ingredients
For Ruby Grapefruit Sauce:
2 oz. shallots, minced
Oil or butter, for sautéing
1 qt. ruby red grapefruit juice
4 oz. sugar
1⁄2 tsp. ground cardamom
2 lb. unsalted butter
Yield: 21⁄2 cups
For Salmon:
6-oz. salmon fillet
Salt and pepper, to taste
1 tbsp. chopped shallots
1 oz. white wine
2 oz. mixed arugula and spinach leaves
4 oz. garlic mashed potatoes
4 gaufrette potato chips or deep-fried waffle-style potato slices
2 ruby red grapefruit segments
1 tbsp. chopped chives, plus three 3-in. chive pieces for garnish
2 oz. Ruby Grapefruit Sauce
Steps
- Make the sauce: Sweat shallots in oil; add grapefruit juice, sugar, and cardamom. Reduce by 85%. Remove from heat and slowly whisk in butter. Set aside.
- Season salmon and grill to desired doneness. Heat chopped shallots and wine and use to wilt arugula and spinach. Season to taste.
- Pipe the mashed potatoes onto center of a heated plate. Layer wilted greens, potato chips, and salmon on top.
-
Ladle sauce around the Napoleon and sprinkle with chopped chives. Place grapefruit segments on salmon, and garnish with chive pieces.