Simple elegance with salmon and grapefruit - recipe

Sunset, Dec, 1994 by Christine Weber Hale

Fruit juice and caper sauce is the finishing touch

COMPLEX BUT SUBTLE interplays of textures and flavors bring sophistication to this simple entree. The season's ruby grapefruit contributes character to crisply coated salmon fillets at two levels. The tender grapefruit segments make a pretty garnish and juicy contrast for the crusty fish. The fruit juice, boiled down to intensify its flavor, spikes the cold sauce, in which the slight bitterness of the grapefruit, the sharpness of the capers, and the refreshing coolness of the mint merge to become a perfect foil for salmon's rich flavor.

You cook the salmon in two easy steps. First, quickly saute bread crumb--coated pieces just until perfectly browned. You don't have to worry whether the fish is completely cooked because you then pop it into the oven to bake briefly.

Crusted Salmon with Grapefruit

6 slices (about 7 1/2 oz.) firm-textured white bread, crusts removed

3 large (1 lb. each) ruby grapefruit

2 large egg whites

About 2 1/3 pounds boned and skinned 1-inch-thick salmon fillet, cut into 6 equal pieces

2 tablespoons butter or margarine

Grapefruit caper sauce (recipe follows)

Cut bread into cubes; whirl cubes in a food processor or blender to make coarse, even-size crumbs. Spread crumbs in an even layer in a 9- to 10-inch-wide pan. Bake in a 325 [degrees] oven, stirring often, until the crumbs feel dry and crisp but are not browned, 10 to 15 minutes. If making ahead, store airtight up to 1 day.

Cut off and discard peels and white membranes from grapefruit. Cut between membrane and fruit to release segments into a bowl; discard seeds.

In a wide, shallow bowl, beat egg whites to blend. Pour crumbs into another wide bowl. Coat salmon pieces, 1 at a time, with egg whites. Drain briefly, then coat with crumbs. Lay pieces slightly apart on a sheet of waxed paper.

In a 10- to 12-inch nonstick frying pan over medium heat, melt 1 tablespoon butter. Add salmon to fill pan; do not crowd. Cook until salmon is brown on bottom, then turn pieces over and brown bottoms again, about 5 minutes total. As pieces are cooked, transfer to a 10- by 15-inch pan and put into a 325 [degrees] oven. Melt remaining butter in frying pan, cook remaining salmon, and transfer to oven. Bake salmon until the pieces cooked last are still moist-looking but opaque in center of thickest part, 5 to 8 minutes.

Lift grapefruit segments from bowl and arrange on dinner plates. Place salmon on plates and accompany with grapefruit caper sauce. Serves 6.

Per serving without sauce: 419 cal. (34 percent from fat); 40 g protein; 16 g fat (4.4 g sat.); 27 g carbo.; 325 mg sodium; 108 mg chol.

Grapefruit caper sauce. In an 8- to 10-inch frying pan over high heat, boil 1 cup ruby grapefruit juice until reduced to 1/4 cup. Let cool. Stir into 3/4 cup reduced-fat or regular mayonnaise. Add 3 tablespoons drained prepared capers and 2 tablespoons chopped fresh or 1/2 teaspoon crumbled dried mint. If making ahead, cover and chill up to 1 day. Makes 1 1/8 cups.

Per tablespoon: 32 cal. (76 percent from fat); 0.2 g protein; 2.7 g fat (0.7 g sat.); 1.9 g carbo.; 91 mg sodium; 9.9 mg chol.