salmon with cilantro gremolata

"Hey remember that time when my favorite colors was pink and green?" That's a lyric from Regina Spektor's song "That Time," a song that I cannot get enough lately. That particular line popped into my head when I plated my dinner tonight. Salmon (pink!) with gremolata (green!) with a salad of pink grapefruit (pink, duh!) and avocado (green!) what a pretty little dinner I had made without realizing! Tasted good too. A simple, light, fun summer dinner.

Salmon with Cilantro Gremolata

for the gremolata:
-zest and juice from 1 lime
-4 cloves of garlic, minced
-1 small green chile, seeds removed, minced
-1 large handful of cilantro, chopped fine
-1 Tablespoon olive oil
-salt to taste

combine all the ingredients, set aside.

Season (I used an all-purpose rub, but plain salt & pepper will work fine too) and Cook 2 small salmon fillets at 425ºF until cooked through but still moist and flaky (mine took about 15 minutes, from frozen). Serve with the gremolata on top.

For the salad, peel and slice a grapefruit, slice an avocado, alternate the slices of each on your plate, sprinkle with salt, pepper, olive oil and torn up cilantro.