Crusted Salmon with Grapefruit

Method/Steps

Salmon

1. Cut bread into cubes; place cubes in a food processor and blend to make coarse crumbs. Spread crumbs in an even layer in a large pan. Bake in a 325°F, stirring often, until the crumbs feel dry and crisp but are not browned, 10 to 15 minutes.

2. Cut off and discard grapefruit peels and white membranes. Cut between membrane and fruit to release segments into a bowl; discard seeds.

3. In a wide, shallow bowl, beat egg whites to blend. Pour crumbs into another wide bowl. Coat salmon pieces, 1 at a time, with egg whites. Drain briefly, then coat with crumbs. Lay pieces slightly apart on a sheet of waxed paper.

4. In a large frying pan over medium heat, melt 1 tablespoon butter. Add salmon to pan. Cook until salmon is brown on bottom, then turn pieces over and brown bottoms again, about 5 minutes total. As pieces are cooked, transfer to a sheet pan and put into a 325°F. Melt remaining butter in frying pan, cook remaining salmon, and transfer to oven. Bake salmon 5 to 8 minutes.

5. Lift grapefruit segments from bowl and arrange on dinner plates. Place salmon on plates and accompany with grapefruit caper sauce.

Grapefruit Caper Sauce

In a large frying pan set over high heat, boil grapefruit juice until reduced to 1/4 cup. Let cool. Stir juice into mayonnaise. Add capers and mint.