1/2 c minced (red) onion
1 T olive oil
4 salmon fillets (each about 4 ounces)
3/4 c fresh grapefruit juice
pepper, to taste
fresh grapefruit segments, cut into pieces, as garnish (optional)
fresh chopped parsley or basil, as garnish (optional)
1. Heat the oil in skillet that has a lid over medium heat. Add the onion and sauté until softened, about 6 minutes. Add the salmon and the grapefruit juice. Bring to a simmer. Cover and simmer over low heat until the salmon is opaque (the rule is 10 minutes for every inch of thickness) or done to your preference. Transfer salmon to a serving platter.
2. Increase the heat and boil the juices for a few minutes until reduced to maybe a third of a cup. Pour over salmon.
3. Scatter the fresh grapefruit pieces and chopped fresh basil or parsley (if using) over fillets and serve.