BROILED SALMON WITH GRAPEFRUIT SALSA
Cut away the outer skin of 1 grapefruit with a sharp paring knife, removing as much of the white pith as possible. Pull the fruit into two halves and carefully slice the skin away from the flesh of one section at a time. Remove just the flesh and continue until all skin and pith is removed and you have only the best of the grapefruit flesh in a small bowl. Break into 1 inch pieces and add 1 seeded and diced jalepeño, ½ cup chopped fresh cilantro, ¼ cup diced red onion, 1 chopped avocado and 2 tbsp olive oil. Place 2 salmon fillets skin side up on a lightly oiled foil-lined baking sheet. Season with fresh ground sea salt and black pepper. Broil on high for 3-5 minutes or until skin is crispy. Top with salsa and serve with steamed white rice for a refreshing tropically-inspired dinner!