Honey and Grapefruit Salmon recipe on George Foreman Grill
Although lemon is a common flavoring for salmon, any citrus will bring out the best in your fish, so it's worth experimenting with different varieties now and then. Grapefruit is slightly sweeter than lemon, but not so overpowering that it overwhelms the fish. Honey will make sure the entire dish has a caramelized flavor.
The first step is to go to your local fishmonger or supermarket and find a perfect, high-quality salmon.
Fresh salmon should be firm, wrinkle-free, and moist-looking. Surprisingly, fresh salmon should never smell fishy.
If you can't find it fresh, buy frozen wild salmon and thaw it slowly in the fridge for 4-5 hours.
Cut it into equal pieces. Marinate it in the honey, ginger, rosemary, olive oil, and salt mixture for at least 2 hours in the fridge, covered.
Let's prepare and cook the salmon
Cut your grapefruit into thin slices.
Preheat your George Foreman contact grill to 145°F. Make a bed for your salmon on the grill with grapefruit slices and place the fish, skin down, on the grapefruits.
Grill the fish for at least 5 minutes with the skin down, then flip and roast for another 3 minutes, depending on thickness.
Check the doneness of your salmon by inserting a pointy, long knife into the thickest part of it and feeling if the knife is hot.
Cook the fish for another 2-3 minutes if it's lukewarm.
Notes
It is best served hot and fresh from the grill, with some salad, or roasted potatoes.
Keyword Salmon, Salmon recipe on George Foreman Grill