Roasted Salmon with Shallot Grapefruit Sauce

If every healthy dish tasted like this one, I'd eat healthy every night. The grapefruit-shallot-ginger -basil sauce is just delicious over the roasted salmon ... and it can be made start-to-finish in just about the same amount of time as it takes to bake the fish (about 16-18 minutes).

The recipe serves four -- I was cooking for two but made the full recipe of sauce and was glad I did.

Served over white rice with a side of roasted Brussels sprouts drizzled with EVOO and a sprinkle of lemon juice.

Served with a NZ Sauvignon Blanc that was a little too tart and competed with the sauce ... an oaky or buttery chardonnay (J. Lohr maybe) would probably have worked better.