Instructions: Saute the shallots in the oil in a nonstick skillet until tender, about 4 minutes. Add the salmon and grapefruit juice. Cover and simmer over low heat until the salmon is opaque, about 6 to 8 minutes. Transfer the salmon to warm serving plates.

Increase the heat and simmer the juices about 2 minutes until reduced to 1/2 cup; pour over the salmon.

This recipe yields 4 servings.

Serving size: About 3 1/2 ounces salmon plus 2 tablespoons sauce.

Comments: Garnish the fish with ruby red grapefruit segments mixed with chopped fresh basil to complement the beautiful orange-pink color of the fish. One whole grapefruit equals 2 fruit exchanges or 1/2 fruit exchange per serving.

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