Pan-Roasted Salmon With Grapefruit-Cabbage Slaw
A fresh and healthy dish featuring crispy-skinned salmon fillets served with a vibrant slaw of grapefruit, cabbage, and avocado in a tangy yogurt dressing. Perfect for a light yet satisfying meal.
Ingredients
- •1 whole large pink grapefruit
- •1 whole small shallot
- •5 fillets salmon fillets
- •1 to taste salt and pepper
- •2 tablespoons olive oil
- •1 tablespoon plain Greek yogurt
- •½ whole ripe avocado
- •½ head Savoy cabbage
- •¼ cup fresh cilantro leaves
- •for serving
Cooking Instructions
- 1.
Combine the grapefruit juice and shallot in a small bowl; set aside.
2 min
- 2.
Score the skin side of the salmon and season all over with salt and pepper.
3 min
- 3.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
9 min
- 4.
In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
5 min
