They also taste wonderful, flavorful acidity of the grapefruit is a delectable balance to the oily salmon. Using the marinade as a poaching liquid allows one to make this elegant salmon dish with ease. Please note that this recipe serves a crowd, you can easily half or quarter the marinade ingredients depending on the amount of fish you will be preparing, err on the side of more citrus juice.
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 scallions, chopped
Place in heated oven and cook for 20 minutes or until the fish is slightly firmed and cooked to your liking.
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.