SAUTÉED WILD SALMON WITH AVOCADO, GRAPEFRUIT, AND SALSA VERDE
Pair with Napa Valley Chardonnay
Yield: 4 portions
Ingredients – Salsa Verde
½ lb. Tomatillos
1 ea. Jalapenos, remove seeds to reduce heat if desired
2 Tbsp. Cilantro, chopped
1 tsp. Lime juice
¼ cup White onion, diced, rinsed
to taste Salt and Pepper
4 ea. Wild Salmon filets, 6 oz each
1 oz. Olive oil
Ingredients – Avocado and Grapefruit Mixture
1 ea Avocado
1 cup Grapefruit segments, cut in ½ or 1/3
¼ cup Green onions, sliced thin in rings
1 Tbsp. Cilantro, chopped
2 Tbsp. Extra virgin olive oil
to taste Salt and Pepper
Method
- For the Salsa Verde: Place the tomatillos in a small pot.
- Add water to just cover. Bring the tomatillos to a low simmer.
- Cook until the tomatillos are soft, but have not exploded. Gently drain.
- Place the tomatillos, jalapenos, cilantro and lime juice in a blender.
- Blend on low speed until smooth. Season with salt and pepper. Stir in onions.
- For the Grapefruit and Avocado: Cut avocados into ½” cubes, add grapefruit segments, green onion, cilantro, and oil. Sprinkle with salt and pepper.
- Season the fish with salt and pepper. Let sit for 10 minutes.
- Heat a large sauté pan over medium high heat. Add olive oil and fish, presentation side down.
- Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.
- To Serve: Spread a spoonful of tomatillo salsa on a plate. Place the fish on top. Place a spoonful of avocado grapefruit mixture on top.