Slow Roasted Salmon with Grapefruit Avocado Salsa

When we camp, we love to eat like locals based upon our destination. When camping near Cape Perpetua, Oregon last year, we wanted to try a new seafood recipe and decided to use up steelhead from the freezer. We found this recipe from Portland Monthly Magazine and loved it! The citrus flavor infused perfectly in the fish. We served it with Lemon Smashed Potatoes and DePonte Cellars Melon.

• 1 pound salmon fillet
• 1 tablespoon extra-virgin olive oil
• 1 large grapefruit
• 2 meyer lemons
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salsa:

• 1 large grapefruit
• 1 small firm but ripe avocado, pitted, peeled and cubed
• 1/2 large jalapeño chili, seeded and minced
• 3 Tbs. minced red onion
• 2 Tbs. minced fresh cilantro
• 1 Tbs. fresh lime juice
• salt and pepper to taste

Pre-heat the oven to 250 degrees.  Cut the top and bottom off the grapefruit and one of the lemons and slice into rounds about 1/4-inch thick.  Lay the fruit on a parchment lined rimmed baking sheet and top with the salmon fillet.  Zest the remaining meyer lemon over the top of the fillet drizzle with the olive oil and season with the salt and pepper.  Roast the salmon for 25-30 minutes until the fish is opaque and slightly firm to the touch.

Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2-inch pieces, then return them to the bowl. Gently mix in the avocado, jalapeño, onion, cilantro and lime juice. Season the salsa with salt and pepper.