Photo: Caroline Attwood
Roasted Salmon with Avocado and Grapefruit Salsa
10 ingredients
Serves 2.
openrecipes
Tangy grapefruit combined with silky avocado, red onion and fresh cilantro makes a lively topping for wild salmon. Serve with rice pilaf and coleslaw or sautéed cabbage.
Estimated Nutrition (whole recipe, rough)
689
Calories
26g
Protein
49g
Fat
43g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 lb. wild salmon fillet, about 1 1/2 inches thick
- Olive oil for brushing
- Coarse kosher salt and freshly ground pepper, to taste
- Ancho chili powder, to taste
- 1 large grapefruit
- 1 small firm but ripe avocado, pitted, peeled and cubed
- 1/2 large jalapeño chili, seeded and minced
- 3 Tbs. minced red onion
- 2 Tbs. minced fresh cilantro
- 1 Tbs. fresh lime juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes