My takeaway on this recipe: I enjoy grapefruit with salmon in general, but don’t necessarily need to make this salsa again. Partially because I am terrible at making citrus sections that don’t look ridiculous. The seared salmon is great though, and is a nice neutral leftover the next day (I had some with soba noodles and broth for lunch). Pictured with a half portion of their surprisingly caloric cilantro quinoa, which is fine but too caloric and similar to another recipe that I make for me to want to make it again.
1 tablespoon extra-virgin olive oil, divided
2 (6-oz.) salmon fillets, skinned
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup grapefruit sections
1/2 cup orange sections
1/4 cup thinly sliced shallots
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lime juice
Heat a nonstick skillet over medium-high. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle fillets evenly with 1/4 teaspoon salt and pepper. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, grapefruit sections, and remaining ingredients in a bowl; toss. Spoon grapefruit mixture evenly over fillets.