Ruby Watchco is long-standing favourite in our city, as its run by two of the city’s hottest female chefs, Lynn Crawford, and Lora Kirk. While I have eaten at the east-end staple a few times now, I had never ventured into the private dining room upstairs. Like the main dining room, the decor is super country-chic, with fresh flowers and lace accents adorning the natural rustic farm tables. The light flooded the room, giving the (sad) illusion that winter wasn’t actually a thing that was still going on outside. Brides with small families- this would make a stunning venue for an intimate wedding reception or rehearsal dinner!
As people started to trickle in and we awaited the gorgeous roasted salmon lunch, I decided to kill some time by responsibly drinking alcohol. Okay, here goes, this drink definitely has grapefruit in it. I mean, it’s a grapefruit event. There is a 100% chance that the orangey liquid stuff is grapefruit. But it also has Prosecco in it. I can do this.
Wowza. It’s… it’s sweet! It’s GOOD!
Apparently with grapefruit, it’s all about the variety. I quickly learned that Florida Ruby Reds are definitely the way to go with roasted salmon. One half of a Florida grapefruit contains at least 100% of your vitamin C needs, as well as vitamin A, potassium and fibre. I should thank this Florida Grapefruit rep at some point for changing my grapefruit-hating world.
Oh yah, I’d be doing you readers out there a disservice if I didn’t tell you how freaking badass Chef Lynn Crawford is. She’s super chatty, and awesome loud. Like, an Italian family dinner kinda loud (aka. the best kind). Having a casual conversation with her felt like we were sitting on a porch with a cold beer (if only it was warm enough to be on a porch) getting ready for an amazing meal of roasted salmon.
Anyway, she thought she’d be doing us a disservice by not letting us get our hands a little dirty before we got to enjoy the roasted salmon. So a couple of us went up and demonstrated how to properly section a grapefruit and how to gulp its juice right off of a plate. The key with sectioning, or slicing “supreme” as they say is to remove the top, bottom, and follow the natural curve of the fruit to remove the rind. Then use a pairing knife to cut out each individual section to yield a perfect ready-to-eat-section of grapefruit!
Check out some of the delicious appetizers to get us started before the roasted salmon, all of which were infused with Florida Ruby Red grapefruit!
Chicken with Grapefruit
And now, for the generously portioned and absolutely delicious grapefruit dishes!
Calypso Shrimp with Florida Grapefruit and Avocado Salad
Roasted Salmon with Florida Grapefruit Quinoa Salad
Cheese Platter featuring Florida Grapefruit Marmalade
Florida Grapefruit Shortcake
I’m sorry to even remotely take away from these fabulous grapefruit creations like the roasted salmon, but I’d just like to give a quick shout out to the MOST AMAZING BISCUITS IN THE WORLD. You’ve done us proud, Chef Lynn. I’ll be back for another batch.
In conclusion, Chef Lynn and the beautiful Roasted Salmon with Florida Ruby Red Grapefruits officially made a grapefruit-lover out of me!
Disclaimer: The preceding meal was complimentary, however, as always, all opinions are genuine.
Contribution by AK Taster: Maya Setton
Roast Salmon with Florida Grapefruit
- 1 Florida ruby red grapefruit scrubbed
- 1/4 cup extra virgin olive oil 60 mL
- 8 slices thin fresh ginger
- 3/4 cup quinoa rinsed, 175 mL
- 1 1/2 cups water 375 mL
- 1/2 tsp salt 2 mL
- 3 tbsp grapefruit juice 45 mL
- 1 tbsp white wine vinegar 15 mL
- 2 tsp liquid honey 10 mL
- 2 cups baby arugula 500 mL
- 2 carrots finely diced
- 2 green onions sliced
- 1 small jalapeno seeded and finely diced
- 1/4 cup fresh cilantro leaves 60 mL
- 1 Florida ruby red grapefruit halved and sliced
- 1 lemon sliced
- Half a fresh fennel thinly sliced
- 1 jalapeno thinly sliced
- 4 leaves fresh basil
- 4 sprigs fresh cilantro
- Kosher salt and fresh ground pepper to taste
- 6 centre cut skinless salmon fillets
- Using a vegetable peeler, remove outer peel from grapefruit and place in small saucepan. Remove outer pith and cut segments from grapefruit; set aside. Add oil and ginger to saucepan. Warm over medium heat until oil starts to bubble, about 2 minutes. Remove from heat and let stand for 30 minutes. Strain and reserve oil.
- Combine quinoa, water and salt in saucepan and bring to boil. Reduce to simmer and cook, uncovered for 15 minutes or until water is absorbed. Let stand 5 minutes. Fluff with fork into a large bowl.
- Whisk together grapefruit juice, vinegar, honey and 3 tbsp (45 mL) of the reserved oil.
- Add to quinoa and season with salt and pepper. Stir in arugula, carrots, onions, jalapeno and cilantro. Fold in reserved grapefruit segments; set aside.
- Meanwhile, spread grapefruit, lemon, fennel, jalapeno, basil and cilantro onto parchment paper lined baking sheet. Top with fillets and season with salt and pepper. Roast in preheated 275 F (135 C) until tip of knife inserted in salmon slides easily through and fillet is slightly opaque, about 20 minutes.
- Spoon quinoa salad onto plate and top with salmon to serve. Drizzle with any remaining oil and serve.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.