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Cured Salmon And Caramelized Ruby Red Grapefruit Salad With Blood Orange Gastrique

  • Yield: 4 servings



  • Preheat the oven to 400?F.
  • Trim off the fennel stalks, cut the bulb in half, and remove the tough core. Toss the fennel with the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Put the fennel in a roasting pan cut side down and roast until golden brown, 25 to 30 minutes. Cool completely.
  • Peel the grapefruit and trim away all of the white pith. Working over a bowl, using a serrated knife, cut between the membranes to release the grapefruit segments. Pat the grapefruit segments dry with paper towels, then toss with the sugar.
  • Heat a large nonstick skillet over medium-high heat. Add the grapefruit and cook, turning once, until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.
  • Thinly slice the fennel. Place in a mixing bowl and toss with the arugula, extra-virgin olive oil, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the grapefruit and toss well.
  • Mound the fennel salad in the centers of four serving plates and arrange the sliced salmon around it. Drizzle the gastrique over the salads. Garnish with the parsley and serve.