Just the best thing I have eaten in such a long time!
You know when you don’t really like a food but you want to enjoy it in some shape or form? Well for me, that food is grapefruit. It is too tart for my taste, and am I the only person who finds it impossible to eat with a spoon!? However, I did once see (what I found to be) an AMAZING grapefruit-specific spoon! I found it so cute that I considering buying it despite the fact that I would never use it on account of disliking grapefruit. It wasn’t cheap either, so… luckily my common sense overrode (overrode?) my ability to impulse buy on this occasion.
Oh look! I found a picture: it is a spoon with serrated edges! Testament to the fact that yes, you do have to hack them to pieces with a normal spoon to get any flesh off of the fruit and into your mouth.
Plus! A breakfast food!? Come on how is that meant to keep you going for longer than 5 minutes?
But I digress, because this recipe uses grapefruit juice and it is flipping beautiful.
I didn’t really know what to expect with the combination of flavours used for the topping, but I’m so glad I gave it a go because it is the brightest, most vibrant tasting dish and everything works together so harmoniously. I will make this again and again and again!
Full credit by the way, goes to Aggie over at Aggie’s Kitchen who must be profoundly genius to have come up with this. I altered literally nothing, but I did accidentally pick up lightly smoked salmon rather than regular unsmoked – a very happy mistake it turned out! It is the first recipe I’ve tried from her site but I am now subscribed via e-mail and have written down a little note to myself to stalk the blog ferociously until I have tried everything that appeals. Probably 99.9% of it. So I hope she doesn’t mind a bit of ferocious stalking for a while.
- 2 salmon fillets (lightly smoked if liked)
- 1 tsp olive oil
- 2 tsp honey/agave
- juice from 1/4 grapefruit
- 1/4 cup pistachios (approx 30g)
- pinch of smoked paprika
- salt and pepper, to taste
Before I go on to share the recipe, I’d like to suggest the side I served with ours! I boiled some new potatoes and set them aside. Then I heated a little oil in a pan and tossed in some leftover okra we had (but use green beans they taste very similar and of course they’ll be much easier to find!), a sprinkle of salt and the cooked potatoes. I tossed them around until the okra was cooked but retained some bite, and the potatoes were lightly charred. SO flavoursome!
- Preheat the oven to 200°c and lightly grease a suitable baking sheet/tray for the salmon to sit on while you make the topping.
- In a food processor, tip in all of the remaining ingredients. Whizz a few times. This may take a while depending on the power of your processor because the pistachios don’t break up immediately. You may even like to roughly chop them beforehand, although I shouldn’t think it would make too much difference.
- Spoon the mixture on top of the salmon and smooth it out evenly. Bake for 10-15 minutes until the fish flakes easily.
Such a simple recipe, but it sings. Honestly it does! 🙂