Salmon with Avocado Grapefruit Salsa

As much as I love grapefruits, they’re not something I usually think to buy. My grandmother used to have a grapefruit tree in her backyard in Florida, and most grapefruits I’ve had since just haven’t lived up. (Does that make me a grapefruit snob?)

When they were on sale last week at Whole foods, though, I could actually smell how ripe they were and impulse-bought a bunch. Feeling like I should do something somewhat creative with at least one of them, I came across a Williams-Sonoma recipe for salmon with avocado grapefruit salsa. Combining avocado with grapefruit seemed pretty genius to me.

Avocado Grapefruit Salsa

And genius it was. I definitely let my avocados get a little too ripe, but what it lacked in beauty, it made up for in taste.

Hoping the salsa recipe would make more than really needed for two salmon fillets – which it did – I made baked plantain chips for the side. I used Martha Stewart’s recipe as a guide, substituting coconut oil for the vegetable oil. They were perfect for salsa dipping.

Salmon with Avocado Grapefruit Salsa

The original recipe calls for roasting the salmon with ancho chile powder. I generally prefer to broil salmon because it’s so quick and it gets the top nicely golden, so that’s what I did. But this salsa would work well with either cooking method, and really with most types of fish. It’s a winner.

Salmon with Avocado Grapefruit Salsa and Baked Plantain Chips

Yield: 2 servings

Salmon with Avocado Grapefruit Salsa and Baked Plantain Chips

Salmon and salsa adapted from Williams-Sonoma, plantain chips adapted from Martha Stewart


    For the Plantain Chips
  • 1 pound unripe plantains (they should still be green), sliced very thinly on the diagonal
  • 2 tablespoons coconut oil
  • Salt
  • For the Salmon and Salsa
  • 2 salmon fillets, about 6 ounces each (preferably wild salmon)
  • Olive oil
  • Salt and pepper
  • Ancho chile powder
  • 1 large grapefruit
  • 1 avocado, pitted, peeled, and cubed
  • 1/2 large jalapeno, seeded and minced
  • 3 tablespoons red onion, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice (juice of about one lime)


  • Preheat oven to 350 degrees. Coat the plantains in the coconut oil and spread out in an even layer on a baking sheet. Bake until golden and crisp, about 20 minutes, flipping the plantains halfway through.
  • When the chips are done, preheat the broiler to high. Place the salmon filets on a baking sheet lined with foil. Brush the top with olive oil and sprinkle with salt, pepper, and ancho chile powder. Broil for approximately five minutes, or until lightly browned on top and cooked to about medium in the center (see note).
  • Meanwhile, use a very sharp knife to cut off the peel and all the white pith from the grapefruit. Working over a bowl, cut between the membranes to segment the grapefruit. Squeeze the juice from the membranes into the bowl.
  • Remove the grapefruit segments from the bowl and cut in half. Remove any seeds from the remaining grapefruit juice, and add back in the cut segments. Gently mix in the avocado, jalapeno, onion, cilantro, and lime juice. Season to taste with salt and pepper.
  • Using a spatula, gently remove the salmon from the foil, leaving the skin behind. Spoon a generous amount of salsa over each salmon filet and serve with the plantain chips.


Depending on the strength of your broiler and the thickness of your salmon, you might need to lower the oven rack or the broiler temperature. My broiler is not strong and my salmon was about an inch thick, and it took exactly five minutes to cook. The easiest way, I’ve found, to test for doneness is to gently flake it with a fork and peak inside.

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