How to make it

  • Cut the top and bottom off one of the grapefruit.
  • Place it cut-side down on a cutting board.
  • With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit.
  • Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact).
  • Cut each "flower" in half and set aside.
  • Pour 1 cup of Florida grapefruit juice into a small saucepan.
  • Add the soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic.
  • Bring to a boil.
  • Reduce to a simmer and cook 15 to 20 minutes, stirring occasionally until the sauce reduces by half and starts to thicken.
  • Set aside.
  • Preheat oven to 400°F.
  • Cover two cookie sheets with aluminum foil.
  • Coat the aluminum foil with cooking spray.
  • Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers.
  • Drizzle with half the teriyaki sauce and bake 10 to 12 minutes until the vegetables are soft and the salmon is no longer translucent in the center but still moist.
  • Drizzle with remaining sauce and serve immediately.

Reviews & Comments 1

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    " It was excellent "
    dagnabbit ate it and said...
    really a great recipe Elaine. 5
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