Salmon with Shallot Grapefruit Sauce
Found it here on Jackie’s blog 
Thank you for the recipe.
4 servings
Ingredients
• 4 Skinless salmon fillets
• 1/4 teaspoon salt, plus more to taste
• 2 ruby red grapefruits
• 2 teaspoons olive oil
• 1 tablespoon minced shallot
• 1 teaspoon peeled and grated fresh ginger
• 2 1/2 teaspoons honey
• pinch of cayenne pepper
• 2 teaspoons fresh lemon juice
• 2 tablespoons thinly sliced fresh basil (I used mint)
Preheat oven to 350F. Place salmon on aluminum foil, season with salt and pepper. Bake for about 18 minutes or until cooked through.
While the salmon is cooking, prepare the sauce. Peal one of the grapefruits; get rid of all the white pith and seeds. Cut into segments and set aside. Juice the other grapefruit and set aside.
In medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring until softened, about 2 minutes. Add the ginger, grapefruit juice, honey and cayenne and bring to simmer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving toss the grapefruit pieces and mint in the sauce.
Place salmon on plate and spoon the sauce over it.
Mozzarella-Stuffed Turkey Burgers
4 Servings 
Ingredients
Marinara Sauce
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chopped plum tomatoes, with juices
- 6 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh basil
Burgers
- 1 pound 93%-lean ground turkey
- 1/4 cup finely chopped scallions
- 2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 4 4-inch-square slices foccacia bread, (about 2 ounces each), toasted
Preparation
- To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
- To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
- Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
- Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
source
Honey-Soy Broiled Salmon
Ingredients
2 tablespoon(s) reduced-sodium soy
sauce
1 tablespoon(s) rice vinegar
1 tablespoon(s) honey
1 teaspoon(s) minced fresh ginger
1 pound(s) center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon(s) toasted sesame seeds, (see Tip)
- Honey-Soy Broiled Salmon
source
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
- Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
I NEED BREAKFAST RECIPES.. PLEASE