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
