tri-ticker-0729 Free Shipping on your entire order* Use code: SUMMERUp to 75% Off Wusthof Precision Cutlery*Additional 20% Off Clearance* Use Code: SUMMER
Return to Previous Page

Roasted Salmon with Avocado and Grapefruit Salsa

Tangy grapefruit combined with silky avocado, red onion and fresh cilantro makes a lively topping for wild salmon. Serve with rice pilaf and coleslaw or sautéed cabbage.

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

Directions:

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.

Quick Tips: 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 Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).