Simple Supper: Jalapeño Citrus Salmon

Admittedly, between summer goings on cooking can slip by the wayside. I've found it tough to stay committed to meal making every evening. There are taco stands to pillage, burgers to devour, beaches to plunder, concerts to attend, beers to sip ... you get the picture. So, next time you find yourself drawn out of the kitchen by summer's many distractions give this quick, light recipe a try. Bright grapefruit & sharp jalapeño dress up an everyday piece of salmon & it doesn't weigh you down. Not to mention, you'll have it done in less time than it takes you to wait in line for those irresistible tacos.

Jalapeño Citrus Salmon, for 2

2 6 - 8 oz. red river salmon fillets

1 grapefruit, sliced thinly

1 - 2 tbsp. pickled jalapeño slices (depending on how spicy you like it)

2 cloves garlic, minced

1 tbsp. olive oil

salt to taste

pepper to taste

1 c. orzo

1 c. baby spinach

Preheat the oven for 375F & line a baking dish with foil. In a separate pot, bring water to boil for the orzo. Salt & pepper the salmon on both sides & drizzle with olive oil. Sprinkle with garlic & top with grapefruit slices & jalapeño rings. Bake for 10 minutes or until the fish is opaque & cooked through.

While the fish bakes, boil the orzo (about 7 - 8 minutes). Drain & toss with spinach, salt, pepper & a bit of olive oil.

Serve the fish over a bed of orzo & spinach.

Kitchen to table time: 25 minutes