Delicious summer dinner recipe

Katie, make this for dinner tomorrow night. It will calm your nerves!

Cumin Seed Crusted Wild Salmon

Two 8oz. wild salmon fillets

1/4 cup whole cumin seeds

Pinches of: sea salt, cracked black pepper, spicy Hungarian Paprika

1 whole grapefruit, peeled & sliced into individual segments

Some Grand Marnier (Triple Sec is fine, too)

Grapefruit Beurre Blanc

1 cup white wine

1/4 cup white wine vinegar

2 tbsp fresh squeezed grapefruit juice; 3 segments finely chopped

2 tbsp minced shallots

3 tbsp heavy cream

1 cup unsalted butter - cut into cubes

Directions:

Soak 3/4 of the grapefruit segments in Grand Marnier (reserve 3 segments for beurre blanc)

Preheat oven to 350F. Heat pan to high. Little olive oil in the pan. Season fillets with salt, pepper, paprika. Real easy with the paprika, especially if you get your hands on the real Hungarian stuff. Generously coat salmon fillets with cumin seeds. (Trick: to keep seeds sticking to salmon, brush a little honey on the fillet)

Sear fillets in pan - 1-2 minutes per side. Seeds will burn if you keep them in there longer. Remove from pan, transfer to baking sheet coated with cooking spray. Bake 6-9 minutes on each side at 350F. Final temperature will be medium rare - ideal for washingtonians. 

Simultaneously, add white wine, wine wine vinegar, grapefruit juice & shallots in a saucepan over medium heat. Let simmer and reduce - about 75% - stir occasionally. Add heavy cream and grapefruit segments, stir. Turn heat to low. Let reduce - approximately 2 minutes. Add butter, stir frequently. Add little salt to taste

Serve salmon with wild rice! Drizzle some of that beurre blanc over the salmon and finish with a couple liqueur-soaked grapefruit segments as garnish. 

Angela - what would you recommend as complement to this dish?