1 salmon fillet (about 2 pounds)
1 red grapefruit
4 cloves garlic, crushed
1/2 cup white wine (I like to cook with dry white vermouth)
1/4 cup chopped, fresh cilantro leaves
1 tablespoon honey

Preheat oven to broil. Drizzle a little olive oil in a roasting pan, place the salmon in it and lightly season with salt and pepper. Broil salmon 15 minutes, or until lightly browned and cooked through (no need to turn).Meanwhile, peel grapefruit and with a paring knife, remove the excess white membrane. Break into sections and chop into small pieces, discarding seeds. Set aside. In a medium skillet, heat a little olive oil along with a pat of butter. Stir in garlic and cook 10 seconds. Add chopped grapefruit and wine. Bring to boil and let cook 5 minutes, or until slightly reduced, pressing on grapefruit pieces with a spoon as you go (to release juices). There should be a fair amount of liquid in the pan to sauce the salmon (add more wine if you need to). Stir in cilantro and honey and cook 1 more minute. Spoon over broiled salmon. Serves 4.

Serving suggestion: For good color, serve with steamed broccoli enhanced with salt and a touch of crushed red pepper flakes, and a slice or two of tomato.