- 2 Harmons salmon kebabs
- Olive oil
- Salt and freshly ground pepper
- Ancho chile powder
- 1 large grapefruit
- 1 small, firm but ripe avocado, pitted, peeled, and cubed
- 1/2 large jalapeno, seeded and minced
- 3 Tbsp minced red onion
- 2 Tbsp minced fresh cilantro
- 1 Tbsp fresh lime juice
In a small baking pan, add the salmon skewers. Drizzle with olive oil and sprinkle with salt, pepper, and ancho chile powder. Toss to combine.
Prepare a charcoal or gas grill for direct grilling over very high heat. Oil the grill grate. When the grill is hot, place the skewers on the grill and cook on each side, 2 minutes each, for a total of 8 minutes. Transfer to a plate to rest.
Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2-inch pieces; return to the bowl. Gently mix in the avocado, jalapeno, onion, cilantro, and lime juice. Season the salsa to taste with salt and pepper.
Place each skewer on a plate. Spoon the salsa over the top and serve.