Salmon with Citrus Salsa

Serves: 2


1 Tbsp Flying Olive Blood Orange, Lime, or Lemon Extra Virgin Olive Oil, divided

2 (6 oz) salmon fillets, skinned

½ tsp kosher salt, divided

¼ tsp freshly ground black pepper

½ cup grapefruit sections, preferably pink  (*“How to” directions, below)

½ cup orange sections*

¼ cup thinly sliced shallots

¼ cup chopped fresh flat-leaf parsley

1 Tbsp Flying Olive Grapefruit or Sicilian Lemon Balsamic Vinegar

½-1 Tbsp fresh lime juice


Heat a nonstick skillet over medium-high heat. Add 1 tsp Flying Olive EVOO of Choice to the pan. Swirl or brush to coat. Sprinkle the fish evenly with ¼ tsp salt and pepper. Add the fillets to the pan and cook 4 minutes on each side or until desired doneness. An instant-read thermometer should read 120-125 degrees F.

Combine the remaining 2 tsp of Flying Olive EVOO of Choice, remaining ¼ tsp salt, Flying Olive Balsamic Vinegar of Choice, grapefruit and orange sections, shallots, parsley, and ½ Tbsp fresh lime juice. Taste and add more seasonings and lime juice, if desired.

When the salmon is cooked, place each fillet on a plate. Spoon the grapefruit mixture evenly over the fillets. Serve.

Inspired by a recipe in Cooking Light Magazine, November, 2016.

Submitted by Barb L.

*How to section citrus fruit:

Place the fruit on a cutting board. Slice off the top and bottom of the fruit. Placing the fruit on its end, slice down the side of the fruit, cutting off the peel and pith (the white part). Hold the fruit firmly in your hand over a bowl. Using a sharp knife, cut between the membranes to release each section. Continue around the fruit, cutting each section away from the membranes.