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Salmon with Citrus Avocado Salsa :
2 Tbsps. olive oil
2 lbs. salmon fillet
1 Tbsp. butter
Pinch of salt and white pepper
Heat olive oil and butter in a heavy saute' pan over medium heat. Put salmon dry with paper towels and season as desired with salt and white pepper. Saute' salmon, turning once until flesh is just opaque, 6 to 8 minutes.
Salsa:
2 large oranges
1 avacado, peeled, seeded and diced
1 large red grapefruit
2 Tbsps. chopped fresh chives
Juice from 1 large orange
1 Tbsp. vegetable oil
1 tsp. curry powder salt and white pepper
Cut and peel white pith off oranges and grapefruit. Working over a small sausepan to catch juice, cut between membranes of fruit to release segments. Transfer segments to a bowl. Add juice from one orange to sausepan. Whisk curry powder into juice and boil for 10 minutes. Cool
Add avacado and chives to citrus segments. Drizzle with vegetable oil and 3 Tbsps. juice from orange. Season with salt and white pepper to taste. Toss gently and spoon over cooked salmon.
Serve immediately.
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