Roasted Salmon with Shallot Grapefruit Sauce

If someone were to ask me what I missed most about Guam; I probably wouldn't say the weather, although that would come to a close tie. I think it would have to be the fish. I used to be able to get a huge pound chunk of fresh tuna, salmon, etc. for around $10. Now, I know that sounds pricey, but it was FRESH! When I look back on that, then look at my "choices" here in the Midwest, I really ache for fresh good fish. Most people that know me well know I am not a huge fan of red meat or meat really. I prefer chicken, fish, seafood, or veggies. So, for me to not have access to seafood is somewhat detrimental. You see, before Guam, we lived on the Gulf Coast. But, the Hub is in the Air Force, maybe we should have gone with the Navy?

However, I suppose you make do with what you have. I found a fillet of wild salmon, frozen at the grocery store and decided I'd give it a try to see if it was palatable. And...it really was not.

Now, don't get me wrong, this was a very good recipe and I would LOVE to try it again with fresh salmon. I adored the sauce and everything about it. It is sooo pretty isn't it? But the fish, the actual star of the meal, well, the texture was just off. I am. so. spoiled. I guess you can't win them all. However, if you do happen to live somewhere remotely interesting and can get your hands on good salmon, I would highly recommend it!