Salmon with Citrus Salsa

 

Serves 2

In light of this early jumpstart into summer that the east coast, and certainly DC, has encountered, I thought I would post a few summer dishes. I think the 90-degree day we have here calls for the grill, fish and a cool salsa. This dish is very healthy, simple and flavorful.

The salsa is so good that it can be eaten alone. The avocado balances out the citrus in the dish, while the capers add a savory tang. It can be made in a bigger batch and served with chips or on lettuce to make a summer salad, for those of you who do not like to invest in too many ingredients. I would highly recommend making this recipe.

I like to serve it over quinoa. It absorbs the juice from the salsa nicely. You can also serve it over a bed of lettuce or rice. 

-1 pound of salmon

-Citrus rub- I like to use Borsari, any would work. Simply using salt, pepper and lemon is fine

-1 large naval orange

-1 avocado

-2 scallions

-1/4 cup parsley

-1 tablespoon capers, drained and roughly chopped

-1/2 teaspoon red pepper flakes

-1 teaspoon lemon zest

-Juice ½ lemon

-1 tablespoon good extra virgin olive oil

-Pinch of salt and pepper

Rub the citrus salt over the salmon. Set aside.

In a bowl add the orange, avocado, scallions, parsley, capers, pepper flakes, lemon zest, lemon juice, olive oil, salt and pepper.

Heat the grill to medium heat. Lightly oil grill grate. Cook salmon for about 6-8 minutes per side.

Serve with a spoonful of salsa on top. I like to serve this dish over quinoa.