I have always liked a fruit salsa on fish. I'm not sure why. Perhaps it reminds me of summer, especially is this Northeastern arctic blast we have been dealing with.
The second recipe Mazola® as chosen for the Allstars is a Sweet and Spicy Salmon with Grapefruit Salsa.
Sweet and Spicy Salmon with Grapefruit Salsa
Ingredients (recipe makes 4 servings)
Sweet and Spicy Rub:
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 teaspoons brown sugar
1 pound salmon fillet
2 teaspoons Mazola® Corn Oil
2 cups grapefruit sections
1/3 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 jalapeno pepper, diced
Preheat oven to 375 degrees F.
Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.
Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.
Bake for 15 to 20 minutes, until fish flakes easily.
Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.
** My husband and I really liked this recipe. I had made the grapefruit salsa in the morning so it had time to meld together. As the day went on, I tested the salsa to see if I needed to tweak it. I had thought about using some agave but decided it was sweet enough from the pink grapefruit I used.
I served the salmon with some Cilantro Lime rice and a side of green beans.
I think the salmon would be great grilled on some cedar planks during the summer.