- 1 large grapefruit (enough to yield about 1 cup of grapefruit segments)
- 2 tablespoons finely chopped shallots
- 2 garlic cloves, finely chopped
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- ½ cup finely chopped fresh cilantro
- 2 tablespoons olive oil
- 2 teaspoons harissa paste (I use the mild flavored kind)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon honey
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1 to 1-1/4 pound salmon fillet (preferably skinless) cut into 4 servings
- Cut the grapefruit into sections by first cutting off the top and bottom of the grapefruit to expose the flesh. On a cutting board, stand the grapefruit on one of the cut ends then using a sharp knife cut off all the peel down to the flesh, following the curves of the sides. Holding the peeled grapefruit over a bowl, cut between the membranes to release segments into bowl. Squeeze juice from membranes into the bowl then discard membranes. Coarsely chop segments into large chunks; return to bowl.
- To make the chermoula, measure out 2 tablespoons of grapefruit juice and put into second bowl. Add all the other ingredients except the salmon. Stir to combine. Stir in half the grapefruit segments (leaving any excess juice in grapefruit bowl). Measure out 1/2 cup of the grapefruit mixture into a resealable plastic bag. Add salmon fillets to bag, seal bag (removing any excess air), and marinate salmon in refrigerator for 30 minutes. Meanwhile, add remaining grapefruit segments to the remaining chermoula mixture (leaving any excess juice in grapefruit bowl). You can save the extra juice for another use or just drink it as you finish the recipe.
- Preheat oven to 350 degrees. Remove salmon fillets from marinade and place on a lightly oiled, foil lined rimmed baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through. Serve salmon topped with grapefruit chermoula.
Recipe adapted from Bon Appétit, September 2014.