Yield: 4 servings | Prep: 20 minutes | Ready in: 35 minutes
Why we love it:
March can be one of those months that hovers between two thresholds. Some years — some days, even — it can't seem to make up its mind between the bleakness of winter and the promise of spring. Grapefruit has a similar identity crisis. Is it sour or is it sweet?
Any way you slice it, spring is on the horizon, so we don't want to spend too much time ruminating on this fruit's flavor profile. Besides, there's no arguing its benefits, which include improved immunity, blood pressure, hydration and digestion, and reduced risk of cancer, heart disease and stroke. So stock up on this springtime citrus and start gearing up for all the adventures just beyond the threshold.
What you need:
For the rub
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 teaspoons brown sugar
1-pound salmon fillet
2 teaspoons Mazola Corn Oil
For the salsa
2 cups grapefruit sections
1/3 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 jalapeno pepper, diced
What you do:
1. Preheat oven to 375 degrees F. Combine paprika, onion and garlic powders, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.
2. Cut salmon into four portions and brush with oil. Distribute the rub over the salmon, generously coating all surfaces.
3. Place salmon on a shallow baking pan with sides and bake for 15-20 minutes, until fish flakes easily.
4. Meanwhile, chop grapefruit into bite-size pieces. Combine all salsa ingredients and serve with salmon. (Grapefruit salsa can also be made ahead and refrigerated until ready to serve.)
No one knows exactly why some say the fruit tastes sweet while others find it sour, though a genetic mutation in some people has been shown to have an effect. Similarly, some argue that sugar is the best additive, while others say salt brings out its sweet side. Scientists at Monell Chemical Senses Center in Philadelphia believe the salt actually dulls our perception of bitterness, thus making it taste sweeter, as bitterness and sweetness are mutually exclusive.