Poached Salmon with a Graprefruit, Avocado and Mint Salsa

Vanessa told me the other day that she had read something about grapefruit and avocado together in a salsa. I got to thinking about it and this is what I came up with. It is really a springtime dish; full of fruity acidity with the rich oiliness of the salmon, the coolness of the mint and the peppery-ness of the rocket (arugula to my American friends and family). It is well-balanced and yummy. Serve it with a flinty, dry and fruity Chablis. This is one of my originals and I hope you try it and like it.

½ cup white wine
8 cups water
10 black peppercorns
2 bay leaf
3 parsley, whole sprigs
½ lemon , in slices
½ tsp. lemon zest, zest of half a lemon
350 g salmon, fillets, skin off
3 tablespoons grapefruit juice
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
¼ cup mint leaves, fresh, chopped
1 teaspoon grapefruit zest
¼ cup chopped grapefruit, with no pith
½ cup avocado, diced
30 g arugula ( a few small handfuls)
1 tablespoon olive oil

First make the poaching liquid by combining the wine, water, peppercorns, bay leaves, parsley sprigs, lemon zest and lemon slices in a medium saucepan. Bring to a simmer over medium, heat, then as it starts to bubble, reduce the heat to low.

As you are waiting for the poaching liquid to get hot, make the salsa. Combine the grapefruit juice, olive oil, salt, pepper, grapefruit zest and mint in a small bowl and whisk to combine. Add the grapefruit chunks and avocado and mix through gently. Now taste and season as necessary. You want to taste the acidity of the grapefruit, the coolness of the mint and the earthiness of the avocado. Proper seasoning will make all of those flavors stand out. Add some more grapefruit material (juice or zest) if you're not getting enough fruity acidity. Mint if you don't taste enough mint and so on. You're looking for harmony. Set aside.

Rinse and spin (or pat) the arugula (rocket) leaves dry. Dress with the olive oil and some of the salsa. Mix around gently with your hands. Put a small pile of dressed leaves in the middle of a plate.

When the poaching liquid is ready, carefully put the salmon in, ensuring it is fully submerged. Poach for 3-5 minutes. Carefully remove, as it will want to flake apart. Place the salmon fillet on top of the dressed leaves. Top with reserved salsa. Serve immediately.