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You are here: Home / Home-making / Grilled salmon with avocado and grapefruit salsa

Grilled salmon with avocado and grapefruit salsa

May 20, 2016 by Lisa Grable 4 Comments

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.Grilled salmon with grapefruit and avocado salsa has a fresh taste and lots of healthy oils. Serve with brown and wild rice.

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).400-cal-tools

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).400-cal-rubs

Clean the grill and oil it. Heat up the grill. Grill the salmon for about 10 minutes.

400-cal-salmon
400-cal-salmon-grill

(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.)

400-cal-salsa
400-cal-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 (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.)

400-cal-rice
400-cal-wild-rice

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Grilled salmon with avocado and grapefruit salsa
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Author: Lisa Leonor Grable

4 servings

Calories per serving: 469 calories

Fat per serving: 21.25 g fat

Saturated fat per serving: 3.6 g

Carbs per serving: 46.7 g

Protein per serving: 31.23 g

Fiber per serving: 11.5 g

Sugar per serving: 8.9 g

Sodium per serving: 639 mg

Grilled salmon with avocado and grapefruit salsa

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

  1. 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.
  2. 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.
  3. 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.
  4. Cut 16 leaves of basil. Chiffonade with herb scissors or a knife into ¼ inch wide slices, place in bowl, and toss.
  5. 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.

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https://casabouquet.com/grilled-salmon-with-avocado-and-grapefruit-salsa/
Author: Lisa Leonor Grable at Casa Bouquet. All rights reserved.

Ingredients

  • 12 oz. salmon filets
  • meat rub (brown sugar, pepper, paprika)
  • spray coconut oil
  • 2 ruby red grapefruit
  • 2 Haas avocados
  • 16 leaves basil
  • 1/2 tsp. sea salt (Hawaiian guava garlic sea salt)
  • 2 cups cooked brown rice/wild rice mix
  • Serves 4.

Nutrition facts for grilled salmon with avocado and grapefruit salsa

3 ounces salmon filet is 155 calories. 1/2 cup of brown rice/wild rice mix is 124 calories. 1 serving of salsa is 190 calories. Adding ½ teaspoon of sea salt will add 1180 mg of sodium to the salsa.

grapefruit-avocado
Avocado and grapefruit salsa
wild-brown-rice
Wild rice/brown rice mix

 

Grilled salmon with grapefruit and avocado salsa has a fresh taste and lots of healthy oils. Serve with brown and wild rice.Resource links

  • http://saltywahine.com/
    • Salty Wahine in Kaua’i makes Hawaiian Rub and Guava garlic sea salt.
  • http://www.foodtimeline.org/foodmexican.html#avocados
    • Avocado history from the Food Timeline
  • http://www.livestrong.com/article/437954-grill-salmon-fillet-skin/
    • How to grill salmon from Livestrong

I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.

Want more on resetting your eating? Go to the sidebar and sign up to subscribe for blog email and I will send you a 7-day meal plan. The plan includes 4 meals per day at about 1600 calories per day with menus and shopping list. The meals are gluten free, dairy free, egg free, and soy free. I look forward to hearing from you!

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Affiliate links:  if you make a purchase using these links, I’ll receive a small compensation towards maintaining this blog, at no extra cost to you.

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Filed Under: Home-making Tagged With: avocado, avocado and grapefruit salad, dairy-free, egg-free, gluten free dairy free dinner, gluten-free, grapefruit, recipe, salmon, salmon with grapefruit and avocado, soy-free

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Comments

  1. marilyn1998

    March 11, 2020 at 11:08 am

    Still no go on the Pinterest button! Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

    Reply
  2. marilyn1998

    November 19, 2019 at 4:19 pm

    Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

    Reply
    • Lisa Grable

      November 21, 2019 at 4:47 pm

      Hey Marilyn, I’m so happy to be featured at Thursday Favorite Things! It’s an honor!!

      Reply
  3. marilyn1998

    November 19, 2019 at 3:42 pm

    Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!

    Reply

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Lisa Grable, Casa BouquetI’m an educator, grandmother, classic movie fan, sewer and crafter, and I love Hawaii. Read more about me …

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