Grapefruit Diet Blog & not only!

1/2    cup    minced shallots   (or finely-chopped sweet onion)
2    tsp    olive oil
1    lrg    salmon fillet - (16 oz) cut 4 pieces
3/4    cup    fresh grapefruit juice (preferably pink or ruby red)

Saute the shallots in the oil in a nonstick skillet until tender, about 4 minutes. Add the salmon and grapefruit juice. Cover and simmer over low heat until the salmon is opaque, about 6 to 8 minutes. Transfer the salmon to warm serving plates.
Increase the heat and simmer the juices about 2 minutes until reduced to 1/2 cup; pour over the salmon.
This recipe yields 4 servings.
Serving size: About 3 1/2 ounces salmon plus 2 tablespoons sauce.
Comments: Garnish the fish with ruby red grapefruit segments mixed with chopped fresh basil to complement the beautiful orange-pink color of the fish. One whole grapefruit equals 2 fruit exchanges or 1/2 fruit exchange per serving.