Delightful on a summer day served with chilled white wine
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes that use spices, from appetizers to desserts. It’s a sensory journey through the world’s flavours, celebrating the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she learned this culinary art alongside her grandmother and sisters, creating delicious, original dishes infused with all her love. Her mastery of spices lets her combine them harmoniously, bringing out their unique aromas and creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized worldwide, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Seared Salmon with a Grapefruit Reduction
This tangy, slightly sweet sauce adds a lovely freshness that brings out the salmon’s richness. Serve this dish with herbed rice or a green salad for a complete, balanced meal.
Preparation time: 40 min | Cooking time for fish: 15 min | Cooking time for skin: 30 min | Preheat oven to 400°F/200°C | Yields: 2 servings
- 2 thick salmon fillets
- 1 grapefruit, juiced
- 1 grapefruit, in segments
- 1 tbsp fresh thyme, chopped
- 1/4 cup / 60 ml white wine
- 3 tbsp olive oil
- 1 orange, zest
- 1 tsp salt
- 1 tsp freshly ground white pepper
- A pinch of cayenne
- A pinch of nutmeg
- 2 pieces of salmon skin for crisping
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Wash well, remove all scales, and pat dry.
Lay out one large piece of foil, large enough to cover the skins.
Place one large piece of parchment paper over the foil.
Place the skins side by side on the parchment paper, leaving some space in between.
Sprinkle a pinch of salt, pepper and nutmeg over the skins.
Then drizzle with 1/4 teaspoon olive oil.
Fold the parchment paper and foil over the skins to cover.
Crisp in the oven for 30 minutes.
Remove the skins from the parchment paper and set aside.
SAUCE
In a saucepan, mix the grapefruit juice, orange zest, thyme, wine, salt, pepper and 1 teaspoon oil.
Simmer until reduced and set aside.
FISH
Marinate the fish in the reduced sauce for about 30 minutes.
Meanwhile, heat 1 tablespoon of oil in a frying pan and remove the fish from the marinade.
Sear for about 2 to 3 minutes per side, until golden.
Pour the reduced sauce back over the fish.
Roast in the oven for another 10 minutes, then remove.
Garnish with grapefruit segments and top with crispy skin.
GRAPEFRUIT SEGMENTS
Using a sharp serrated knife, cut around the grapefruit, instead of plunging the knife.
Hold the knife at a right angle, pointing toward the centre.
Cut the fruit at the place where the pulp and the rind meet.
Using a gentle sawing motion, make your way around the fruit.
Carefully slice on either side of each membrane separating the segment.
Medium-thick fish fillets work best.
If you use frozen fish, make sure to thaw completely, rinse and pat dry before cooking.
Images: Anne Fillion
Monique Singer is a cultural creator based in Montreal, usually travelling the world, experiencing other cultures, and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn
