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Ingredients

How to make it

  • In a shallow glass dish, marinate salmon in 1 cup of the grapefruit juice and some of the grapefruit pieces for 15 minutes, turning occasionally. In a medium saucepan over medium heat, saute the green onions and fennel in the oil until tender. Add the wine and raise heat, cooking for 3 to 4 minutes to reduce liquid. Add the remaining grapefruit juice, 1/2 cup of the grapefruit pieces, the dill, zest, salt and pepper; simmer 10 minutes. Stir in the yogurt and cream; allow liquid to reduce and thicken, stirring constantly. Do not let boil or the yogurt will curdle. Keep sauce warm. Grill the salmon, brushing occasionally with the marinade, 3 to 4 minutes each side until the salmon is no longer transparent.. Garnish with grapefruit slices.

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