Grapefruit Diet Blog & not only!

1    lb    salmon fillet cut 1 inch thick
olive oil spray
2    tbl    slivered almonds
FOR THE SAUCE:
1    tsp    flavored mustard orange-ginger
2/3    cup    fresh grapefruit juice
1/3    cup    carrot juice or broth
1/2    tsp    soy sauce, low sodium
1    pch    red pepper flakes to taste
black pepper to taste
1    tsp    cornstarch
1/4    tsp    sesame oil for fragrance
Garnish:
cracked black pepper
chopped fresh cilantro leaves only
Suggested Side dishes:
12    oz    soba noodles or angel hair
4    oz    radicchio chiffonade cut
1    tbl    teriyaki sauce thinned
1    lb    asparagus steamed

- In a bowl, whisk together all the sauce ingredients and set aside.
- Cut the salmon into serving pieces, equally sized so that they will cook evenly.
- Heat nonstick skillet over high. Remove from heat and spray lightly with vegetable coating, if using. Return to the burner and add the salmon, sear well on one side (about 6 to 8 mins) then turn to sear the second side.
- Make room in the skillet to toast the almonds for about 1 to 2 mins. Pour on the sauce mixture; turn the heat to medium and cook, covered, for about 3 to 4 minutes. Test for doneness; add a little water to the reducing sauce if necessary.
- Remove from the pan and cut each serving into fourths. Serve with a pasta dish or rice. Place fish on top and pour the sauce over that. Top with plenty of cracked pepper and cilantro. Serve a steamed vegetable to balance the meal.

Cook and drain thin soba noodles; saute chiffonade of radicchio in a sprayed, moderately hot wok; add the cooked noodle and toss with thinned teriyaki style cooking sauce (such as Sagawa brand).

NOTES : We had the salmon the other night with a potato side dish (sliced new potatoes and sliced cucumber, dry (spray) pan roasted with plenty of cracked pepper, herby cilantro and a dab of plain lowfat yogurt added just before serving) and baby steamed artichokes.