Best Salmon With Avocado Grapefruit Recipes

Grapefruit, Salmon, and Avocado Salad image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

Pan-Roasted Salmon With Grapefruit-Cabbage Slaw image

Provided by Sara Dickerman

Yield 4 servings and 1 lunch the next day

Number Of Ingredients 9

1 large pink grapefruit, cut into supremes, juice reserved
1 small shallot, finely chopped
5 (4-ounce) salmon fillets, preferably wild- caught sockeye or king, skin on, pin bones removed
Fine sea salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon plain Greek yogurt
1/2 ripe avocado, cut into 1/2-inch dice
1/2 medium Savoy cabbage head, cored and very thinly sliced
1/4 cup fresh cilantro leaves, for serving

Steps:

Combine the grapefruit juice and shallot in a small bowl; set aside.
Score the skin side of the salmon and season all over with salt and pepper.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.

Grapefruit and Honey Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 ruby red grapefruit
1 1/2 tablespoons honey
Kosher salt and finely ground black pepper
1 large shallot, finely chopped
2 tablespoons extra-virgin olive oil
3 cups fresh flat-leaf parsley leaves
Four 6-ounce skinless salmon fillets

Steps:

Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.

Crispy Salmon with Citrus and Avocado Salad image

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Four 5-to-6-ounce center-cut salmon fillets, skin-on, patted dry
2 teaspoons finely grated mixed citrus zest, such as orange and grapefruit
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tangelos or Cara Cara oranges
2 blood oranges
2 ruby red grapefruits
3 tablespoons extra-virgin olive oil
1 Hass avocado, pitted, peeled and sliced into wedges
1/2 cup chopped herbs, such as parsley or mint
2 scallions, thinly sliced

Steps:

Season the flesh side of the salmon with the citrus zest, thyme, salt and pepper.
Remove the skin and white pith from the tangelos, oranges and grapefruits with a sharp knife. Working over a large bowl, cut between the membranes of the grapefruits to release the sections into the bowl. Squeeze the membranes to extract the juice. Slice the tangelos and oranges into rounds and add them to the bowl.
In a large nonstick skillet, heat 1 tablespoon olive oil until shimmering. Add the salmon, skin-side down, and cook over medium heat, pressing gently with a fish spatula to flatten, until the skin is browned and crisp, about 5 minutes. Flip the salmon and cook until medium, 1 to 2 minutes.
Meanwhile, add the avocado, herbs, scallions and remaining 2 tablespoons olive oil to the large bowl with the citrus. Season with salt and pepper, then gently toss to mix. Serve the salad with the crispy salmon.