1 large grapefruit, peeled and cut into segments, cutting away from the membranes (to this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved – you want at least 1 cup juice)
2 Tbsp balsamic vinegar
2 Tbsp dark brown sugar
4 salmon fillets (about 6 oz each)
1/2 tsp salt
1/2 tsp pepper
In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm.
Sprinkle the salmon fillets on both sides with the salt and pepper.
Prepare indoor or outdoor grill. Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side. Now brush the top flesh side with prepared glaze.
Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times.
When salmon is cooked through, brush with a little more glaze and remove from grill.
Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving.
Makes 4 servings.