Easy Broiled Salmon with Avocado Grapefruit Salsa
This recipe is from Clinton Kelly on The Chew. It was light refreshing and very filling. Please note I did not have a red ruby grapefruit just a yellow one so I think the salsa would have been more colorful and tasted even better with one! Was suggested over rice trying to save carbs so we didn't do that.
AVOCADO GRAPEFRUIT SALSA:
1 ruby red grapefruit (peeled and segmented)
2 ripe avocadoes (peeled, pitted, diced)
1 small shallot (peeled, minced)
1/2 cup cilantro leaves
1 cup basmati rice (for serving)
Kosher salt and freshly ground black pepper (to taste)
Adjust the top rack in the oven. Preheat the oven to broil. Prepare a baking sheet with aluminum foil.
Onto the prepared baking sheet, add the salmon. Season the salmon filet with salt and pepper. In a small bowl, combine the olive oil, honey and cayenne pepper. Brush honey mixture on each fillet. Place under the broiler for 3-5 minutes, or until desired doneness and the top of the salmon has caramelized.
For the Avocado Grapefruit Salsa: Using a pairing knife, remove the skin of the grapefruit. Cut along the inside of the peel to separate the segments.
In a medium bowl, add the avocado, grapefruit, shallot, and cilantro. Fold to combine. Season with salt and pepper to taste.
Serve with basmati rice.
Tip: Make the salsa 30 minutes in advance to allow the flavors to macerate together.
4 salmon filets (4-6 ounces each)
1 tablespoon olive oil
3 tablespoons honey
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon olive oil
3 tablespoons honey
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper (to taste)
AVOCADO GRAPEFRUIT SALSA:
1 ruby red grapefruit (peeled and segmented)
2 ripe avocadoes (peeled, pitted, diced)
1 small shallot (peeled, minced)
1/2 cup cilantro leaves
1 cup basmati rice (for serving)
Kosher salt and freshly ground black pepper (to taste)
Adjust the top rack in the oven. Preheat the oven to broil. Prepare a baking sheet with aluminum foil.
Onto the prepared baking sheet, add the salmon. Season the salmon filet with salt and pepper. In a small bowl, combine the olive oil, honey and cayenne pepper. Brush honey mixture on each fillet. Place under the broiler for 3-5 minutes, or until desired doneness and the top of the salmon has caramelized.
For the Avocado Grapefruit Salsa: Using a pairing knife, remove the skin of the grapefruit. Cut along the inside of the peel to separate the segments.
In a medium bowl, add the avocado, grapefruit, shallot, and cilantro. Fold to combine. Season with salt and pepper to taste.
Serve with basmati rice.
Tip: Make the salsa 30 minutes in advance to allow the flavors to macerate together.
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