Source: Florida Department of Citrus

Sugar Crusted-Salmon with Florida Grapefruit-Green Bean Salad
Serves: 4
Prep Time: 20 minutes
Cook Time: 7 to 8 minutes


2 grapefruit
Four 5-ounce portions of fresh salmon fillets
2 tablespoons natural cane sugar
1 1/2 cups French green beans (haricots verts)
1/4 cup cilantro, leaves sliced
Grated zest and juice of 2 key limes (or common limes)
2 tablespoons extra-virgin olive oil
1/2 cup cooked brown rice
1/4 cup dried cranberries

Peel and segment the grapefruit. Reserve 8 segments and roughly chop the remaining fruit.

Preheat the broiler.

Put the salmon fillets, skin side down, on a baking sheet coated with non-stick vegetable spray or lined with non-stick aluminum foil. Broil for 5 to 6 minutes or until nearly cooked to the desired degree of doneness.

Remove the salmon from the broiler and lay two segments of the grapefruit on top of each of the fillets. Evenly sprinkle the sugar over the grapefruit. Broil the salmon for a few minutes or just until the sugar caramelizes. Watch closely as this happens quickly.

In a large bowl, toss the green beans with the cilantro, lime zest and juice, and chopped grapefruit. Add the brown rice and cranberries and mix well.

Divide the salad evenly among 4 serving plates and top with the salmon fillets. Serve.

Per Serving: 398 calories; 13 g fat; 1.9 g saturated fat; 111 mg sodium; 39 g carbohydrate; 5 g fiber; 34 g protein

Recipe thanks to Chef Andy Trousdale, chef and owner of Le Bistro Restaurant, Lighthouse Point, Florida