In my mind salsa is the perfect accompaniment for most foods – for example rice, omelet, steak and salmon. Pink Grapefruit Salsa gives the regular salsa a twist. It’s excellent with oven-baked salmon and it also gives you an extra dose of the much-needed vitamin C, which I myself tend to eat way too little especially during the winter. Most people think of Mexican food when they think of salsa, but salsa is so diverse that you can spice up almost anything with it. And it is easy to make. Homemade salsa tastes fresh and chopped cilantro gives your kitchen an invigoration aroma.
Pink Grapefruit Salsa
Preparation time: 15 minutes
2 medium pink grapefruits
1 tsp lemon pepper
1 small red onion
Handful of coriander
¼ of medium green or red chilli
3 tbsp red wine vinegar
3 tbsp olive oil
Cut, peel and remove any white pith from the 2 pink grapefruits. On top of a bowl cut the sections free from the membranes and let the pieces drop. This way you get the juice from the pink grapefruits as well. Cut the sections into smaller pieces if needed. Drain most of the juice out and use for another recipe or just drink it as it is.
Coat 2 fillets of salmon with lemon pepper and lemon juice. Bake in the oven for around 20 minutes or until done. Serve with Pink Grapefruit Salsa, French Fries and Salad.
Pink Grapefruit Salsa adapted from No-Fuss Salsa.