Cocktail Grapefruit and Honey Baked Salmon

Ever tried a Cocktail Grapefruit? I had my first one recently, and let me tell you, it's a game changer! Unlike the typically bitter grapefruit, Cocktail Grapefruits are a delightful blend of Frua Mandarins and Pummelos - smaller, sweeter, and totally moreish. Even if you're not a grapefruit fan, these might just win you over.

I was reminiscing about the late Mr. O-P's legendary salmon dish with grapefruit, but since his recipe seemed to have vanished into thin air, I adapted one from the web. The combination of salmon with citrus is simply divine.

Cocktail Grapefruit and Honey Baked Salmon

¼ c. fresh Melissa’s cocktail grapefruit juice
1 T. Melissa's minced garlic
2 6-oz. skinless salmon fillets
3 T. honey
2 T. soy sauce
Salt and freshly ground black pepper, to taste

Pour the grapefruit juice into a 7-inch sauté pan over medium heat; reduce it by half, 1-2 minutes.

Add garlic, cook until it's just fragrant, and then stir in honey and soy sauce. Bring this mix to a simmer, letting it thicken into a lovely syrup in another minute or two.

Preheat your oven to 400°F. Lay your salmon fillets in an ovenproof dish, season with salt and pepper. Pour your newly made syrup over the salmon, and slide it into the oven. Bake for 15 to 17 minutes, until the salmon flakes with a fork, looking succulent and irresistible.

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