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Roasted Salmon with Avocado Grapefruit Salsa Print Email


3/4 pound wild salmon fillet, cut 1-1/2 inches thick
Olive oil
Coarse kosher salt and freshly ground pepper
Ancho chile powder
1 large grapefruit
1 small, firm but ripe avocado, pitted, peeled and cubed
1/2 large jalapeño chile, seeded and minced
3 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice

Preheat the oven to 375°F. In a small baking pan, place the fish. Brush on both sides with olive oil. Sprinkle with salt, pepper, and ancho chile powder. Place in the oven and roast until almost opaque in the center, about 18 minutes.

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 pieces; return to the bowl. Gently mix in the avocado, jalapeño, onion, cilantro, and lime juice. Season the salsa to taste with salt and pepper.

Cut the fish in half and divide between 2 warmed plates. Spoon the salsa over the top and serve right away.

Makes 2 servings; can be doubled for a family of four, or tripled for a dinner party for six
Weeknight Fresh & Fast: Simple, Healthy Meals for Every Night of the Week by Kristine Kidd.
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