Sautéed Wild Salmon with Avocado, Grapefruit, and Salsa Verde
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Yield:
4 Servings
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Prep Time:
20 Minutes
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Cook Time:
20 Minutes
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Total Time:
40 Minutes

Ingredients

Salsa Verde

  • ½ lb. Tomatillos
  • 1 ea. Jalapenos, remove seeds to reduce heat if desired
  • 2 Tbsp. Cilantro, chopped
  • 1 tsp. Lime juice
  • ¼ cup White onion, diced, rinsed
  • to taste Salt and Pepper

Grapefruit and Avocado Preparation

  • 1 ea Avocado
  • 1 cup Grapefruit segments, cut in ½ or 1/3
  • ¼ cup Green onions, sliced thin in rings
  • 1 Tbsp. Cilantro, chopped
  • 2 Tbsp. Extra virgin olive oil
  • to taste Salt and Pepper

Salmon

  • 4 ea. Wild Salmon filets, 6 oz each
  • 1 oz. Olive oil

Preparation

Salsa Verde

Place the tomatillos in a small pot.

Add water to just cover. Bring the tomatillos to a low simmer.

Cook until the tomatillos are soft, but have not exploded. Gently drain.

Place the tomatillos, jalapenos, cilantro and lime juice in a blender.

Blend on low speed until smooth. Season with salt and pepper. Stir in onions.

Grapefruit and Avocado Preparation

Cut avocados into ½” cubes, add grapefruit segments, green onion, cilantro, and oil. Sprinkle with salt and pepper.

Salmon

Season the fish with salt and pepper. Let sit for 10 minutes.

Heat a large sauté pan over medium high heat. Add olive oil and fish, presentation side down.

Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.

Spread a spoonful of tomatillo salsa on a plate. Place the fish on top. Place a spoonful of avocado grapefruit mixture on top.

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