1. Saute the shallots in the oil in a nonstick skillet until tender, about 4 minutes. Add the salmon and grapefruit juice.
  2. Cover and simmer over low heat until the salmon is opaque, about 6 to 8 minutes.
  3. Transfer the salmon to warm serving plates.
  4. Increase the heat and simmer the juices about 2 minutes until reduced to 1/2 cup; pour over the salmon.


  • Yield: 4 servings
  • Serving Size: About 3-1/2 ounces salmon plus 2 tablespoons sauce
  • Nutritional Information Per Serving: Calories: 242, Fat: 12g, Cholesterol: 70mg, Sodium: 56mg, Carbohydrate: 8g, Dietary Fiber: 1g, Sugars: 4g, Protein: 25g
  • Diabetic Exchanges: 1/2 Fruit, 4 Lean Meat

Contributed by: Edit

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