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This Pan-Seared Salmon with Florida Grapefruit and Avocado Salsa is simple, delicious and bursting with flavor. It comes together in less than 30 minutes and can be served with a variety of side dishes. I love it over a bed of steamed jasmine rice and topped with some crunchy sugar snap peas.
What You Need for Pan-Seared Salmon with Florida Grapefruit and Avocado Salsa
- Salmon: This pan-seared salmon recipe works with skinless or skin-on filets, or even salmon steaks if that’s what you have. If using frozen salmon filets, thaw them in the fridge before cooking. For fish substitutions, see below.
- Florida Grapefruit: When in-season, seek out and use Florida Grapefruit. Florida growers produce the juiciest and sweetest grapefruit in the world. Using a combination of Red and White Florida Grapefruit adds an unexpected sweetness and juiciness, as well as some color and texture that takes this salsa to the next level.
- Avocado: The avocados add a buttery, creaminess and pop of green color to the salsa.
- Roma Tomatoes: Roma tomatoes are ideal for fresh salsas like this one because they tend to have more flesh and less seeds than other varieties. I like to remove the seeds altogether to make room for the Grapefruit and lime juice. Otherwise, there tends to be too much liquid in the salsa.
- Red Bell Pepper: For sweetness, color and texture, I add finely chopped red bell pepper. You can substitute green, yellow, orange bell peppers, or even poblanos or cubanelles.
- Jalapeño: A little bit of spice helps balance the sweetness from the White Grapefruit. For a spicier salsa, leave the jalapeño seeds in or substitute a spicier chile pepper.
- Fresh Lime Zest and Juice: Not only does the acid from the lime juice bring this salsa to life, it will also enhance the flavor of the pan-seared fish.
- Fresh Cilantro: It’s hard for me to imagine a salsa without cilantro, but if it’s one of those things you just don’t like, feel free to omit it. You can try some fresh basil instead.
- Sugar Snap Peas: Just a couple of sugar snapped peas sliced in half will make for a beautiful garnish and add some texture to the dish. Trust me on this one, they work here.
What Are White Florida Grapefruit?
Did you know that the more common Red Grapefruit is a natural variation of the golden White Grapefruit, also called Florida YELLOS? Me neither!
White Florida Grapefruit is actually the original variety grown in Florida, where the state’s unique peninsular geography, climate, soil and rainfall helped produce the world’s most delicious and naturally sweet Citrus fruits.
White Florida Grapefruit has a yellow rind with a golden white flesh. They have the perfect balance of sweetness and tanginess and are super juicy. Enjoy them on their own or add them to a delicious recipe, like the Florida Grapefruit and Avocado Salsa shown here. They’re only available in season typically between the months of December and April so be sure to get some while you can!
Red and White Florida Grapefruit are also high in vitamin C, low in calories, and have dietary fibre and folate.
For more information on Florida Grapefruit, and to purchase farm-fresh citrus, please visit the Florida Grapefruit website.
Salmon Substitutions
This salsa recipe and pan-searing technique works well with a variety of fish and seafood. Feel free to substitute trout, orange roughy, halibut, mahi mahi, grouper, snapper, etc. You can also use scallops or shrimp.
Just keep in mind that cooking times will vary based on the thickness of the fish filets you’re using.
The Florida Grapefruit and Avocado Salsa also pairs very well with grilled chicken. Season the chicken in your favorite spice mix or marinate it before grilling and serving it with the salsa at your next cookout.
How to Pan-Sear Salmon
As the name suggests, cooking the salmon is as simple as searing it in a pan on your stovetop. Because fish cooks fairly quickly, it can be done entirely in the pan without needing to transfer it to an oven. I like to use avocado oil here. It’s heart-healthy, high-quality, neutral-flavored and has a high smoke point that can withstand hotter temperatures.
This recipe was created in partnership with Florida Department of Citrus. All opinions expressed here are the author’s alone.
Pan-Seared Salmon with Florida Grapefruit and Avocado Salsa
Ingredients
For the Florida Grapefruit and Avocado Salsa:
- 1 Red Florida Grapefruit, segmented, juice reserved
- 1 White Florida Grapefruit, segmented, juice reserved
- 1 Red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 Roma tomatoes, seeded and diced
- 1 jalapeño, seeded and finely chopped
- Zest and juice of 1 lime, plus more to taste
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly-cracked black pepper to taste
- 2 avocadoes, diced
For the Salmon:
- 2 pounds salmon, cut into 4” filets
- Kosher salt and freshly-cracked black pepper to taste
- 2 teaspoons smoked paprika
- 1 tablespoon avocado oil
- 1/4 cup sugar snap peas, sliced in half, lengthwise
- Steamed jasmine rice or side dish of choice, to serve
Instructions
For the Florida Grapefruit and Avocado Salsa:
- In a bowl, combine the Red Florida Grapefruit, White Florida Grapefruit, ¼ cup of the reserved Grapefruit juice, bell pepper, onion, tomatoes, jalapeño, lime zest, lime juice, and olive oil. Season with salt and pepper to taste and gently toss until mixed through. Add the avocado and gently toss until mixed. Cover and set aside at room temperature until ready to serve. The salsa can be made up to 1 hour in advance.
For the Salmon:
- Preheat a large skillet over medium heat for 5 minutes. Add the avocado oil and raise the heat to medium-high. Add the fish to the pan and cook until browned, around 4 minutes. If using skin-on salmon cook the skin side first. Flip and cook until cooked to your preferred doneness, around 3 more minutes for a medium centre.
- Add the steamed rice or side of choice to a serving dish. Balance the fish in the centre and spoon the Florida Grapefruit and Avocado Salsa overtop. Garnish with 2 or 3 sliced sugar snap peas and serve immediately.
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About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
