Cooking salmon on the grill is a specialty of The Gardener. This grilled salmon with avocado and grapefruit salsa dinner is one of our favorites for special dinner guests, especially our children and their families. With wild rice on the side, you can enjoy this gluten-free, dairy-free dinner for about 400 – 500 calories.
This is the first in a series of dinners we are making to reset to a healthier eating strategy.
You will need a sharp knife, an avocado tool (optional), a bowl, and a gas grill (optional).
Lay out the slices of salmon filet skin side down. Spray with coconut oil (or oil of your choice). Coat three sides with spices. We use Hawaiian rub, jerk seasoning, and my “pig rub” (look for a meat rub with brown sugar, pepper, and paprika).
Clean the grill and oil it. Heat up the grill. Grill the salmon for about 10 minutes.
(Oven directions: Preheat oven to 400 degrees. Cover a baking pan with foil, dull side up. Spray with coconut oil. Place the filets on the pan and cook for 10 minutes. Flip filets and cook until inside is color you like, no more than 10 minutes.)
Cut grapefruit in half. Use knife to cut all around the outside edge. Cut along each membrane. Cut each half in half down center. Cut along the bottom of the pith. Cut through the center of the segments. Place all segments and juice in a bowl. Each section should be about an inch square. Sprinkle with sea salt (I love Salty Wahine’s guava garlic salt). (Tip: I’ve learned to choose ruby red grapefruit by looking for fruits with a blush of pink in at least one spot on the fruit.)
Cut the avocados in half and remove the pits. Slice the avocado into ½ inch cubes and remove from the skin. Place in the bowl and sprinkle with sea salt. Lightly toss to coat avocado with grapefruit juice.
Cut 16 leaves of basil (I used purple basil in these photos). Chiffonade with herb scissors or a knife into ¼ inch wide slices, place in bowl, and toss.
Serve salmon with salsa and ½ cup of brown rice/wild rice mix per person.
(Tip: I set aside about 45 minutes to make a large batch of brown rice/wild rice mix to keep in the freezer. In a large pot or rice cooker, cook 1 cup wild rice in 4 cups boiling water for 20 minutes. Add 1 cup brown rice and 3 cups of boiling water. Cook an additional 20 minutes. Drain water and place 1 cup of cooked mix in freezer reclosable plastic bags. Label bags, cool, and place in freezer. Makes 5 cups of mix. Reheat in microwave to serve.)
Grilled salmon with grapefruit and avocado salsa has a fresh taste and lots of healthy oils. Serve with brown and wild rice.
Ingredients
- 4 3-ounce slices of salmon filet
- Meat rubs and spices
- 2 cups cooked brown rice/wild rice mix
- 2 ruby red grapefruit
- 2 Hass avocados
- 16 leaves basil
- ½ tsp sea salt
Instructions
- Lay out the slices of salmon filet skin side down. Spray with coconut oil (or oil of your choice). Coat three sides with spices. Clean the grill and oil it. Heat up the grill. Grill the salmon for about 10 minutes.
- Cut grapefruit in half. Use knife to cut all around the outside edge. Cut along each membrane. Cut each half in half down center. Cut along the bottom of the pith. Cut through the center of the segments. Place all segments and juice in a bowl. Each section should be about an inch square. Sprinkle with sea salt.
- Cut the avocados in half and remove the pits. Slice the avocado into ½ inch cubes and remove from the skin. Place in the bowl and sprinkle with sea salt. Lightly toss to coat avocado with grapefruit juice.
- Cut 16 leaves of basil. Chiffonade with herb scissors or a knife into ¼ inch wide slices, place in bowl, and toss.
- Serve salmon with salsa and ½ cup of brown rice/wild rice mix per person.
Notes
We use Hawaiian rub, jerk seasoning, and my "pig rub" (look for a meat rub with brown sugar and pepper). Oven directions: Preheat oven to 400 degrees. Cover a baking pan with foil, dull side up. Spray with coconut oil. Place the filets on the pan and cook for 10 minutes. Flip filets and cook until inside is color you like, no more than 10 minutes. I love Salty Wahine's guava garlic salt. Tip: I've learned to choose ruby red grapefruit by looking for fruits with a blush of pink in at least one spot on the fruit. Tip: I set aside about 45 minutes to make a large batch of brown rice/wild rice mix to keep in the freezer. In a large pot or rice cooker, cook 1 cup wild rice in 4 cups boiling water for 20 minutes. Add 1 cup brown rice and 3 cups of boiling water. Cook an additional 20 minutes. Drain water and place 1 cup of cooked mix in freezer reclosable plastic bags. Label bags, cool, and place in freezer. Makes 5 cups of mix. Reheat in microwave to serve.
Resource links
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