Sautéed Wild Salmon, Avocado & Salsa Verde - Hess Persson Estates

Ingredients

• ½ lb. Tomatillos
• 1 ea. Jalapenos, remove seeds to reduce heat if desired
• 2 Tbsp. Cilantro, chopped
• 1 tsp. Lime juice
• ¼ cup White onion, diced, rinsed
• to taste Salt and Pepper
• 1 ea Avocado
• 1 cup Grapefruit segments, cut in ½ or 1/3
• ¼ cup Green onions, sliced thin in rings
• 1 Tbsp. Cilantro, chopped
• 2 Tbsp. Extra virgin olive oil
• 4 ea. Wild Salmon filets, 6 oz each
• 1 oz. Olive oil