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.