Sustainably caught or raised seafood not only tastes better (just ask the Right Bite team), but it’s also an easy and important way to protect our oceans and lakes. The Fish of the Month for October is wild Alaskan MSC-certified salmon, which is on Shedd’s “best choice list” for sustainability. This refreshing and healthy recipe for grilled Alaskan salmon with grapefruit and avocado salsa is a delicious and sustainable dish that we know you’ll enjoy!
Grilled Alaskan Salmon with Grapefruit and Avocado Salsa
4 4-oz. wild Alaskan salmon filets
2 tablespoons of grapeseed oil
1 ruby red grapefruit
1 small bunch of fresh mint
1 small chili pepper, such as habañero, Serrano, or jalapeño
1 tablespoon of honey
1 avocado, diced
Salt and freshly ground black pepper, to taste
For the salsa:
1. Mince the chili pepper and finely chop the mint.
2. Toss with the grapefruit segments and gently fold in avocado.
3. Set aside while you cook the fish.
For the fish:
1. Cut off the top and bottom ends of the grapefruit; reserve the ends for juice in the marinade.
2. Remove the skin from the rest of the grapefruit; remove the fruit segments from the membrane, cut into ½ pieces and set aside.
3. In a flat dish with sides such as a pie plate, squeeze the juice from the grapefruit ends.
4. Whisk in the honey and 1 tablespoon of grapeseed oil, and season with salt and pepper.
5. Place salmon flesh side down in the marinade for 15 to 20 minutes.
6. Brush the skin side with the remaining grapeseed oil.
7. Remove the fish from marinade and grill skin side down for 2 to 3 minutes.
8. Turn and cook for another 2 minutes for a medium-rare fish.
9. Place on a plate and spoon salsa over the fish.
—Kara Kotwas, Shedd Aquarium’s Right Bite team