Recipe by Chef Ben Spears
7oz Salmon Filet Lightly Brushed with Olive Oil and Grilled
Grapefruit Piccata Sauce
Diced Shallots- 1 tsp
Grapefruit-Fresh Squeezed Juice 1.5 oz
Wedges 2 Large wedges
Unsalted Butter .5 oz
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