Salmon Fillet with Citrus Butter and Maple Syrup

Directions

1. Preheat oven to 200 degrees Celsius.
2. Cook the rice for 20 minutes in boiling salted water.
3. Supreme 1 grapefruit by cutting off each end of the fruit and peeling it open without leaving any white skin. Remove the skin quarter by quarter, passing the blade of the knife between each quarter (it's important to have a small sharp knife). Keep peeling to garnish serving plate. Remove seeds.
4. Squeeze an orange and a grapefruit. Pour the juice into a small saucepan with maple syrup and grated ginger.
5. Heat the mixture, bring it to boil, then reduce to medium heat until the sauce reduces by half and becomes syrupy (7-10 minutes).
6. When the sauce has a thick consistency, add the butter. Set aside.
7. Place the salmon steaks on a baking sheet lined with parchment paper, add salt and pepper.
8. Bake for 10 minutes.
9. Drain the rice. Set aside.
10. To serve, mold rice in a small bowl, add the salmon, grapefruit supremes, and top with sauce. Add fresh dill to decorate.