The flavorful acidity of this trio of citrus is a beautiful balance to the oily salmon.
Using the marinade as a poaching liquid allows one to make this elegant salmon dish with ease.
The pink grapefruit slices look splendid against the flesh of the salmon.
2 large salmon fillets with high oil content (preferably from Copper River), bones removed (about 4 pounds)
Juice of 1 large lime
Juice of 2 medium oranges
2 large cloves garlic, minced
3 grinds black pepper
¼ cup finely chopped cilantro
½ cup olive oil
2 pink grapefruits, thinly sliced
To remove bones from the salmon, run your finger, with slight pressure, along the ridge of the salmon, remove bones using kitchen tweezers or needlenose pliers.
Mix together all ingredients except the grapefruit slices in a large, oven proof dish.Lie fillets flesh side down and allow to marinade for 30 minutes.
Flip fillets over, spoon marinade over the top.
Place grapefruit slices over the top of the fish fillets.
Place in heated oven and cook for 20 minutes.
After cooking, remove grapefruit slices. Cut the salmon into 2 inch sections. Garnish the platter with grapefruit slices and sprigs of cilantro. Pour a couple of tablespoons of cooked marinade over each slice of salmon before serving.