Makes 6 servings. Difficulty
1 Tablespoon olive oil 2 Tablespoons fresh ginger, peeled & sliced 3 medium shallots, thinly sliced 3 large garlic cloves, thinly sliced 1 cup fresh orange juice 1 cup fresh red grapefruit juice 1/4 cup fresh lime juice 3/4 cup dry white wine 3 Tablespoons gf soy sauce 2 cups gf Chicken stock 1 Tablespoon brown sugar 1/4 cup cold unsalted butter 6 6oz. salmon fillets Salt and freshly ground black pepper Lemon or lime slices for garnish Fresh chives for garnish
In a large skillet heat the olive oil over medium high heat. Add the ginger, shallots and garlic and cook, stirring occasionally, until softened, about 2-3 minutes. Add the orange juice, grapefruit juice, lime juice, wine, gf soy sauce, chicken stock and brown sugar. Bring mixture to a boil over high heat. Cook until the sauce is reduced to about 1/2 cup and is near the consistency of pure maple syrup, about 40 minutes. Strain the sauce through a sieve, pressing down on the solids to extract the liquid. Return the strained sauce to the saucepan. Keep warm over low heat.
Meanwhile, prepare a grill. Rub the remaining 2 teaspoons of olive oil over the salmon fillets. Season salmon fillets with salt and freshly ground black pepper. Grill the fillets over medium high flame, flesh side down first, for about 4 minutes. Turn the fillets so they are skin side down and continue to grill for an additional 4-6 minutes or until fish flakes easily with a fork.
Just before serving, bring the sauce to a simmer. Remove from heat and whisk in the cold butter. Adjust seasonings to taste with salt and freshly ground black pepper. Transfer the salmon fillets to plates and spoon the sauce over the top. Garnish with a slice of lemon or lime and fresh chives. Serve.