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


  1. For the Salsa Verde: Place the tomatillos in a small pot.
  2. Add water to just cover. Bring the tomatillos to a low simmer.
  3. Cook until the tomatillos are soft, but have not exploded. Gently drain.
  4. Place the tomatillos, jalapenos, cilantro and lime juice in a blender.
  5. Blend on low speed until smooth. Season with salt and pepper. Stir in onions.
  6. For the Grapefruit and Avocado: Cut avocados into ½” cubes, add grapefruit segments, green onion, cilantro, and oil. Sprinkle with salt and pepper.
  7. Season the fish with salt and pepper. Let sit for 10 minutes.
  8. Heat a large sauté pan over medium high heat. Add olive oil and fish, presentation side down.
  9. Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.
  10. 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.