The season for lucious and sweet pink grapefruit is here. The sweetness of the pink variety is such a nice foil for the natural tartness of a grapefruit. By adding this into a Beurre Blanc you bring a beautiful brightness and balance to the richness of the salmon.
We match this with a puree of cauliflower that was loosened with a rich chicken stock and topped with fried brussels sprout leaves. This dish is light, refreshing, and full of complex flavors that marry perfectly.