- Ruby red juice of grapefruit (¼ cup)
- Balsamic vinegar (2 tablespoons)
- Maple syrup (2 tablespoons)
- Minced cloves of garlic (2)
- Oil of olive (2 teaspoons)
- 4 ounces of salmon fillets (4)
- Salt (¼ teaspoons)
- Freshly ground black pepper (¼ teaspoons)
- Fresh thyme springs
- Take a small pan. Take a small sized pan, and add juice squeezed out of red ruby grapefruit, balsamic vinegar, and maple syrup and finely minced garlic cloves and boil it together. Lessen the flame, seethe, stew and leave it uncovered for 5 minutes. Take 2 tablespoons of this boil and add it to a little size bowl, and include all the oil. Put the rest of the glaze aside.
- Take the salmon fillets, and sprinkle them with salt and freshly ground pepper. Put this salmon on skin side down on a grilled rack. Now, use long-handled thongs and dampen a paper towel with oil of cooking and gently coat the grill rack. Cover the fillets of salmon and grill it on a medium flame for 4-6 minutes. Cook the salmon until it is pink enough and the fish can effortlessly be scaled with a fork.
- Season the salmon fillets after 10-12 minutes with the glaze of red ruby grapefruit juice, balsamic vinegar, maple syrup, and minced garlic cloves. Scatter the 2 tablespoons of reserved maple-oil mixture over the dish now. In the end, you can garnish your dish with fresh thyme springs, although it is optional to do so. Now, your delicious dish is ready, so serve it warm and chill and enjoy it.
- You can substitute grapefruit juice with any other type of fruit juice such as orange juice.
- Cook the fish at an internal temperature of around 140 degrees.
- This dish can be preserved for 6 hours.