Salmon, Grapefruit, and Avocado Salad

     I've made this salad twice in the past week.  It's loaded with citrus that I crave this time of year, plus two of my favorite things... salmon and avocados. 

     And I serve the salad with another favorite of mine... Pain aux Olives.  I try to keep these olive rolls in my freezer at all times.  I keep containers of olives in my refrigerator, just in case I run out of the rolls and needs to bake more. 

     And in case you're wondering why I haven't been posting as often... it's all because of little Bisous, below.  He's been keeping me very busy, which is just the way I like it.

 
+ Salmon, Grapefruit and Avocado Salad  +

• an adapted recipe from Martha Stewart
• Serves 4 as a first course, or 2 as a main course

• 2 skinless salmon fillets (each about 8 ounces, 1-inch thick)
• Coarse salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly-sliced red onion
• 1 large Ruby Red grapefruit, peel and pith removed, segmented
• 1 to 2 ripe avocado, pitted, peeled, and sliced
• 3 handfuls arugula
• 1 tablespoon fresh lime juice
1.  Preheat oven to 375˚F.  Season salmon with salt and pepper.  Place in a baking dish and drizzle with 1 tablespoon oil.
2.  Bake salmon until partially opaque in center, approximately 10-12 minutes.  Transfer salmon to a dish and let cool.
3.  Break the salmon into large pieces and divide among serving dishes.  Top each with arugula, grapefruit, and avocado.  Scatter sliced red onion over the top.  Season with salt and pepper.  Whisk remaining 2 tablespoons oil with the lime juice; season with salt. and drizzle dressing over each salad.
+  Feel free to increase, or decrease ingredients to your liking.  I'm usually heavy on the grapefruit and avocado.

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