Salmon-with-Avocado [UPDATED]Published 11:31am Thursday, February 10, 2011 Updated 1:16pm Thursday, February 10, 2011
I was doing a little research on the latest addition to our website last week – Cozi. Cozi is a free family calendar and planning tool. We were able to get the link thanks to our partnership with USA Weekend. I thought before we put it on our website, I should at least check it out. I found that besides the family calendar that you can actually share between family members; there’s also shopping and to-do lists; messaging between family members and even e-cookbooks available full of family tested recipes; parenting tips; trip planners; and even coupons.
I started by signing up for a recipe email to be sent each day. They have ranged from appetizers to main courses, and all have easy to follow instructions and ingredient lists. The Salmon with Avocado and Grapefruit is one of the recipes I received, and it was so easy – just a few simple ingredients – and it looked beautiful on the plate.
The girls were gone when I made the dish, but my guess is would not have been one of their favorites because of the bitterness of the grapefruit. I am going to try this recipe again in a few weeks, and substitute two cans of mandarin oranges instead of the grapefruit. I think the sweet citrus taste will be more appealing; and the oranges will also keep the dish looking colorful and bright on the plate. A perfect dish as we look forward to spring!
I encourage you to go to our website and find the Cozi link on the bottom left hand side. It’s free, of course, to sign up and use this great family organization tool.
Salmon with Avocado and Grapefruit
1 pound salmon; cut into 4 pieces, preferably skin on (Four 4 oz filets)
2 ripe grapefruit
2 large ripe avocados
2 tbsp. lemon juice
4 tbsp. extra virgin olive oil; plus one tbsp. for cooking
Salt and pepper
Whisk the lemon juice, olive oil, salt and pepper in a large bowl to make a dressing. Peel and core the avocado and cut the flesh in to chunks, dropping them directly into the dressing. Trim any white pith from the grapefruit. Cut into small segments and add to the dressing along with any extra juices. Toss lightly and chill for 10 minutes or so. Heat the remaining oil in a heavy pan and cook the salmon, skin – side down, until the skin is crisp and the flesh turns pale pink. Turn and cook on the other side, leaving the salmon soft and pink in the middle. Place the salmon, skin side up on serving plates and top with a big spoonful of avocado and grapefruit. Spoon the juices around the salmon and serve.