Consider this speedy salmon dish a fall anecdote to a holiday season filled with rich stews, braises, and roasts. The tart, bright citrus topper cuts through the natural fattiness of the salmon; it would overwhelm lighter fish like cod or flounder. Serve for a simple, elegant date night, or double to serve 4. After freeing the citrus sections, squeeze the membranes over a bowl and make a quick vinaigrette for enjoying during the week. Change up the salsa with chopped tart-crisp apples and a seeded minced jalapeño, or try diced ripe pear and pomegranate arils.
How to Make It
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.
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