Pan-seared Grapefruit Simmered Salmon With Slivered Almonds

Ingredients

some black pepper
290 gr salmon fillet
30 gr slivered almonds
5 ml flavored mustard orange ginger
160 ml grapefruit juice
80 ml carrot juice
2 ml soy sauce
3 gr cornstarch
1 ml sesame oil for fragrance
80 gr soba noodles
4 radicchio chiffonnade
16 ml teriyaki sauce thinned
350 gr asparagus steamed

Instructions

In a bowl, whisk together all the sauce ingredients and set aside.

Cut the salmon into serving pieces, equally sized so that they will cook evenly.

Heat nonstick skillet over high. Remove from heat and spray lightly with vegetable coating, if using. Return to the burner and add the salmon, sear well on one side (about 6 to 8 mins) then turn to sear the second side. Make room in the skillet to toast the almonds for about 1 to 2 mins. Pour on the sauce mixture; turn the heat to medium and cook, covered, for about 3 to 4 minutes. Test for doneness; add a little water to the reducing sauce if necessary.

Remove from the pan and cut each serving into fourths. Serve with a pasta dish or rice. Place fish on top and pour the sauce over that. Top with plenty of cracked pepper and cilantro. Serve a steamed vegetable to balance the meal.

* Cook and drain thin soba noodles; saute chiffonnade of radicchio in a sprayed, moderately hot wok; add the cooked noodle and toss with thinned teriyaki style cooking sauce (such as Sagawa brand).

12.9% CFF 498 CALS, 7.5 G FAT as listed (MC estimate)