Roasted Salmon With Avocado And Grapefruit Salsa
Indulge in a flavorful and vibrant dish with this roasted wild salmon paired with a refreshing grapefruit and avocado salsa. The combination of tender salmon with a zesty salsa will captivate your taste buds and elevate your dining experience. Perfect for a quick and delicious weeknight meal for two, this recipe brings together a delightful blend of ingredients that will surely leave you satisfied.
— Constant Cookbook
Ingredients
- 3/4 lb. wild salmon fillet, about 1 1/2 inches thick
- Olive oil for brushing
- Coarse kosher salt and freshly ground pepper, to taste
- Ancho chili powder, to taste
- 1 large grapefruit
- 1 small firm but ripe avocado, pitted, peeled and cubed
- 1/2 large jalapeño chili, seeded and minced
- 3 Tbs. minced red onion
- 2 Tbs. minced fresh cilantro
- 1 Tbs. fresh lime juice
Instructions
- Preheat an oven to 375°F.
- Put the fish in a small baking pan and brush on both sides with olive oil. Season with salt, pepper and ancho chili powder. Transfer to the oven and roast until the fish is 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, then return them to the bowl. Gently mix in the avocado, jalapeño, onion, cilantro and lime juice. Season the salsa with salt and pepper.
- Cut the fish in half and divide between 2 warmed plates. Spoon the salsa over the top and serve immediately. Serves 2.
- <b>Quick Tips:</b> Ancho chili powder, found in the spice section in supermarkets, provides the rich flavor of anchos without having to roast the chilies. It can also be used on chicken, shrimp and other fish. This recipe can be doubled for a family of four or tripled for a dinner party for six.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 2.
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