This is a quick, light meal perfect for the heat of Summer or when you’ve had enough of feeling locked in a dark Winter and need a little sunshine on your plate.

Gluten-free, Paleo, pescatarian, Whole30

Grapefruit Salsa Salmon

4 salmon filets
1/4 c. coconut aminos or soy sauce
2 Tbsp. sriracha (check your labels)
1 inch ginger, grated
4 squirts garlic oil
2 Tbsp. pineapple juice

First, prep the ingredients above to form a marinade. Marinate the fish for 3 – 6 hours.

When it’s time to cook, pull the fish, pat dry and sautée over medium-high with a little oil until your desired doneness is reached.

To make the salsa, combine:

1 grapefruit, supremed
1 orange, supremed
1.5 c. cherry tomatoes, halved
1/4 c. cilantro, chopped
Juice of 2 small limes
1 inch ginger, grated
Generous sprinkle cumin
Salt & pepper

Serve with slices of avocado, roasted mixed potatoes and a squeeze of lime.

Serves 4