Ingredients
2 medium grapefruit1/4 cup minced fresh parsley1 garlic clove, minced1 tablespoon plus 1 teaspoon brown sugar, divided4 salmon fillets (6 ounces each)1 tablespoon cumin seeds, crushed1/2 teaspoon salt1/2 teaspoon coarsely ground pepper
Preparation
Preheat broiler. Finely grate enough zest from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit zest. Set aside.
Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar.
Place salmon on other half of pan. Mix cumin seeds, salt, pepper and remaining 1 teaspoon brown sugar; sprinkle over salmon.
Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit.
