Grapefruit and Honey Salmon

Ingredients

• 3 cups flat-leaf parsley leaves fresh
• 2  ruby grapefruit red
• 1.5 tablespoons honey 
• 4 servings kosher salt and ground pepper black finely
• 2 tablespoons olive oil extra-virgin
• 24 ounce salmon fillet skinless
• 1 large shallots finely chopped

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• knife

Directions

1. Juice 1 grapefruit into a bowl.
2. Cut the peel and pith from the other grapefruit.
3. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
4. Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
5. Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon.
7. Add the salmon to the skillet and remove from the heat.
8. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
9. Transfer the salmon to paper towels and pat dry.
10. Place on serving plates.
11. Drizzle the salmon with the sauce and top with the grapefruit salad.