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Makes 4 servings.
Preparation time: 30 minutes



    • Salmon fillet, 8 oz.
    • 2 Tbsp. olive oil
    • Salt and pepper to taste
    • 1 Tbsp. shallot, chopped
    • 1 Tablespoon fresh ginger root, peeled, & chopped
    • 2 Grapefruit for juice and zest
    • 1 Cup wine (Chardonnay)
    • 2 Tbsp. white wine vinegar
    • 1 tsp. granulated sugar
    • 4 Tbsp. fat free evaporated milk
    • 4 Tbsp. Butter Buds ( 2 for sauce, 2 for couscous)
    • 8 Ounces couscous
    • 1 Gallon water, lightly salted
    • 2 Tbsp. Parsley, chopped


Fish: Rub salmon with olive oil and salt and pepper. In very hot sautè pan place 2 tablespoons of olive oil and seasoned salmon fillets. Sear for one minute on each side. Place in 425° oven for 3–5 minutes depending on thickness of fish. Salmon should be served medium rare.

Sauce: Place shallots, ginger, grapefruit juice and zest, Chardonnay, vinegar and sugar in saucepan. Reduce by 3/4, add evaporated milk and reduce by half. Turn on low heat and add 1 tablespoon of butter buds, stirring continuously. Season with salt and pepper and set aside.

Couscous: Bring pot of salted water to a boil, add couscous. Cook like pasta till tender. Strain. Toss with 2 tablespoons of butter and 2 Tbsp. chopped parsley.

Assembly: Place salmon on plate. Mound couscous to one side. Top fish with approximately 2 tablespoons of sauce. Garnish with grapefruit sections, red pepper diced and cilantro leaves.

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