Pan-Seared Salmon with Florida Grapefruit and Avocado Salsa
This Pan-Seared Salmon with Florida Grapefruit and Avocado Salsa is simple, delicious and bursting with flavor.
Servings: 4 people
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.