This was interesting and good but not great. I made the salsa and rub exactly as directed except for using half the rub since I kept the skin. I didn't think I could stick that much to one side and this amount covered the top and side in a full layer. I also do not use corn oil so I subbed another mild oil. We grilled this, skin side down, for 15 min at about 375 and I am glad we did not use the full amount of rub as it would have been too much. It was a nice compliment to the salmon and the heat was quite mild except for aggravating an already tender throat. Not at all hot on the tongue though. We love grapefruit and didn't find this one to be bitter, sweet/tart would be a better description(I always remove the membrane from grapefruit) but the fish rub combined with the salsa at some times was bitter even though the salsa wasn't on it's own. I wouldn't make the salsa again- it was okay but not as good as other fruit salsas we've had and seemed to be lacking something. Perhaps using sweeter fruits, as others have done, makes for a better combo. As written, I would not make again.
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This was interesting and good but not great. I made the salsa and rub exactly as directed...