Grilled Salmon Napoleon, Ruby Grapefruit Sauce
A stunning presentation for salmon, and it tastes as good as it looks. The grilled salmon, wilted greens and mashed potatoes are composed on the plate with waffle-style potato slices, and drizzled with a tangy grapefruit sauce.
For Ruby Grapefruit Sauce:
2 oz. shallots, minced
Oil or butter, for sautéing
1 qt. ruby red grapefruit juice
4 oz. sugar
1⁄2 tsp. ground cardamom
2 lb. unsalted butter
Yield: 21⁄2 cups
6-oz. salmon fillet
Salt and pepper, to taste
1 tbsp. chopped shallots
1 oz. white wine
2 oz. mixed arugula and spinach leaves
4 oz. garlic mashed potatoes
4 gaufrette potato chips or deep-fried waffle-style potato slices
2 ruby red grapefruit segments
1 tbsp. chopped chives, plus three 3-in. chive pieces for garnish
2 oz. Ruby Grapefruit Sauce
1. Make the sauce: Sweat shallots in oil; add grapefruit juice, sugar, and cardamom. Reduce by 85%. Remove from heat and slowly whisk in butter. Set aside.
2. Season salmon and grill to desired doneness. Heat chopped shallots and wine and use to wilt arugula and spinach. Season to taste.
3. Pipe the mashed potatoes onto center of a heated plate. Layer wilted greens, potato chips, and salmon on top.
4. Ladle sauce around the Napoleon and sprinkle with chopped chives. Place grapefruit segments on salmon, and garnish with chive pieces.