Recipe by Chef Ben Spears
7oz Salmon Filet Lightly Brushed with Olive Oil and Grilled
Grapefruit Piccata Sauce
Diced Shallots- 1 tsp
Capers-1 tsp
Grapefruit-Fresh Squeezed Juice 1.5 oz
Wedges 2 Large wedges
Unsalted Butter .5 oz
Directions:
Saute Shallots and Capers until simmer.
Deglaze pan with Grapefruit Juice and reduce by half.
When reduced slowly whisk in butter until emulsified.
We serve this with a Cilantro Quinoa Salad