Roasted Salmon with Avocado and Grapefruit Salsa

Serves 2

Note: This dish is easily doubled or tripled.

3/4 pound wild salmon fillet, 11/2-inches thick

Olive oil

Coarse kosher salt, freshly ground pepper

Ancho chile powder

1 large grapefruit

1 small, firm but ripe avocado, pitted, peeled and cubed

1/2 large jalapeño, seeded and minced

3 tablespoons red onion, minced

2 tablespoons fresh cilantro, minced

1 tablespoon fresh lime juice

1. Preheat oven to 375 degrees. Place the fish in a small baking pan. Brush both sides with olive oil. Sprinkle with salt, pepper and ancho chile powder. Roast until almost opaque in the center, about 18 minutes.

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

3. Cut the fish in half and divide between 2 warmed plates. Spoon the salsa over the top and serve.

-- Kristine Kidd, "Williams-Sonoma Weeknight Fresh & Fast" (Weldon Owen, 240 pp., $29.95)