Broiled Salmon With Mint Relish
¼ medium red onion
Handful fresh mint leaves (about ¼ ounce)
1 large grapefruit, preferably red (may substitute pomelo or sections from 2 large limes)
1 large navel orange
1 teaspoon sugar
¼ to ½ teaspoon crushed red pepper flakes (may substitute piment d'espelette for a fruity, less-intense heat)
¼ teaspoon kosher salt, or more as needed
Two 6-ounce skin-on salmon fillets, preferably center-cut
Extra-virgin olive oil
¼ teaspoon freshly ground black pepper
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a quarter-baking sheet with aluminum foil.
Meanwhile, mince the red onion and mint leaves, transferring them to a medium bowl. Use a small serrated knife to cut off the bottom and tops of the grapefruit and orange, then cut away all peel and pith from the sides (cutting vertically from top to bottom). Holding the fruit in your hand, cut the segments from between each membrane; the idea is to leave behind all the membrane in one piece, and any white pith. Break up the sections with your fingers, letting them fall into a medium bowl. Then squeeze the membrane's juices into the bowl, too.
Stir in the sugar and crushed red pepper flakes (to taste), to form a juicy relish. Taste and add a pinch of salt, as needed. Let this relish sit while you cook the fish.
Pat the salmon fillets dry with paper towels, especially the skin sides. Use up to a tablespoon of oil to grease both fillets all over, then season them lightly with the salt and pepper. Place them on the baking sheet, skin sides up. Broil for 3 to 5 minutes, or to the desired degree of doneness. The fish should be opaque and just barely flaking under the tines of a fork, and the skin should be crisped.
Place a salmon fillet on each plate, skin sides up. Spoon generous amounts of the relish atop each one. Serve warm, or at room temperature. The dish is good warm or cold. Serve with mashed potatoes or sugar snap peas.
Serves 2
Nutrition | Calories: 390; Total Fat: 16 g; Saturated Fat: 3 g; Cholesterol: 95 mg; Sodium: 220 mg; Carbohydrates: 26 g; Dietary Fiber: 4 g; Sugars: 20 g; Protein: 36 g.
(Adapted from "The New American Heart Association Cookbook, Ninth Edition." Harmony Books, 2019.)