Salmon & Avocado-Grapefruit Salsa with Lime Cilantro Rice Pilaf

Directions

1. 1. Preheat the oven to 400°F and set a baking dish ready for the salmon.
2. 2. In a small saucepan over medium heat, slick the bottom with oil and add half of the onion; cook until softened, 4–5 minutes, then transfer the remaining onion to a medium bowl.
3. 3. In a separate small bowl, whisk together olive oil, paprika, salt, and pepper.
4. 4. Rub the salmon with the spice mixture and set in the baking dish; slide into the oven and roast until opaque in the center, about 15–20 minutes.
5. 5. With the onion already softened, add the rice and water to the saucepan; bring to a boil, then cover and reduce heat to low; simmer until the liquid is absorbed, 15–18 minutes, then remove from heat and let stand, still covered, 5 minutes.
6. 6. Halve and pit the avocado, scoop the flesh into the bowl with the remaining onion, dice small, and set aside.
7. 7. Prepare the grapefruit by slicing off the top and bottom, removing the rind and pith, separating the segments, cutting them into medium pieces, and adding them to the onion bowl.
8. 8. Rinse and dry the cilantro; strip leaves from the stems and mince, using half now for the salsa and saving the other half for the rice.
9. 9. To the salsa bowl, add half the cilantro, lime juice, crushed red pepper, salt, and pepper; toss gently to combine and set aside.
10. 10. For the rice, stir in the remaining cilantro, lime juice, olive oil, salt, and pepper; mix well and keep warm.
11. 11. Plate the salmon with a portion of the lime cilantro rice pilaf and spoon the avocado-grapefruit salsa over the top; serve immediately.