Tangy grapefruit combined with silky avocado, red onion and fresh cilantro makes a lively topping for salmon, a flavorful fish that’s the basis for many great weeknight meals. Take care not to overcook the salmon; it’s best when it’s still rosy pink in the center.
Roasted Salmon with Avocado and Grapefruit Salsa
- 3/4 lb. (375 g) wild salmon fillet, about 1 1/2 inches (4 cm) thick
- Olive oil
- Kosher salt and freshly ground pepper
- Ancho chile powder
- 1 large grapefruit
- 1 firm but ripe avocado, pitted, peeled and cubed
- 1/2 large jalapeño chile, seeded and minced
- 3 Tbs. minced red onion
- 2 Tbs. minced fresh cilantro
- 1 Tbs. fresh lime juice
1. Preheat an oven to 375°F (190°C).
2. Place the fish in a baking dish and brush on both sides with olive oil. Sprinkle with salt, pepper and chile powder to taste. Place in the oven and roast until almost opaque in the center, about 18 minutes.
3. Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2-inch (12-mm) pieces; return to the bowl. Gently mix in the avocado, jalapeño, onion, cilantro and lime juice. Season the salsa with salt and pepper.
4. Cut the fish in half and divide between 2 warmed plates. Spoon the salsa over the top and serve immediately. Serves 2.
Recipe adapted from Williams Sonoma Weeknight Fresh & Fast, by Kristine Kidd