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Grilled Salmon with Winter Citrus Salsa

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Serves 4 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

Salmon is an excellent source of high-quality protein, vitamins, and minerals, and the citrus salsa adds a burst of vitamin C and antioxidants to this dish.

Ingredients You'll Need

4 salmon fillets, skin-on or skinless, about 6 ounces each
2 tablespoons olive oil
Salt and pepper, to taste
2 oranges (such as navel or blood oranges), peeled and segmented
2 Meyer lemons, peeled and segmented
1/2 cup pomegranate arils
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon extra virgin olive oil
Salt and pepper, to taste


Preheat a grill or grill pan over medium-high heat.

Pat the salmon fillets dry with paper towels and brush both sides with olive oil. Season the fillets generously with salt and pepper.

In a medium bowl, gently combine the oranges, Meyer lemons, pomegranate arils, red onion, and cilantro to make the citrus salsa. Drizzle the salsa with the extra virgin olive oil and gently toss to coat. Season with salt and pepper to taste. Set the salsa aside to allow the flavors to meld while you grill the salmon.

Place the salmon fillets on the preheated grill, flesh-side down, and cook for about 4-5 minutes. Carefully flip the fillets and continue grilling for an additional 3-4 minutes, or until the salmon is just cooked through and the flesh easily flakes with a fork.

Once the salmon is cooked to your preferred level of doneness, remove it from the grill and transfer it to a serving platter or individual plates.

Spoon the vibrant winter citrus salsa over the grilled salmon fillets, allowing the juices and colors to beautifully complement the salmon.

Serve the grilled salmon with winter citrus salsa alongside your favorite seasonal vegetables, whole grains, or a bright salad for a complete and satisfying meal.

Pairs Well With

A crisp and refreshing Sauvignon Blanc

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