Salmon with Avocado, Grapefruit, Citrus Salad
Laena participates in a salmon CSF every year. Our friends at Iliamna Fish Co. in Brooklyn drive up to Alaska every year to catch wild sockeye salmon and bring it back in the fall for their lucky members. Every year, Laena splits a ”share” with her good friend; each share is flash-frozen, sashimi-grade, 12 lbs, roughly 6 to 8 whole fillets. It’s so amazingly good. Plus, salmon is chock full of omega-3 fatty acids, essential for baby brains, protein and vitamin B.
Pervaiz’s favorite way to cook it is super simple: seared and paired with a citrusy salad, in this case a winter salad of avocado and grapefruit.
Prep Time: 10 min | Cook Time: 8 min | Total Time: 18 min | serves 4
INGREDIENTS
1 large grapefruit 1 ripe avocado, pitted and sliced 1 tablespoons fresh lemon juice 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 (roughly 5-ounce) wild salmon fillets (skin on) 1/4 cup fresh thyme
Peel and supreme grapefruit with a sharp knife (I love my Global G-2 - 8 inch, 20cm Chef's Knife, but any sharp chef’s knife will work) on a cutting board; reserve juice in a bowl. Arrange avocado and grapefruit among 4 serving plates. In a small bowl, whisk together reserved grapefruit juice, 1/2 tablespoon of the oil, lemon juice, fresh thyme, 1/4 teaspoon each salt and pepper. Drizzle over salad.
Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
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