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Epicurious

Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

Photography by Kimberley Hasselbrink
Image may contain Food Food Presentation Blade Knife Weapon Cutlery Fork and Plate

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Recipe information

  • Yield

    4 Servings

Ingredients

1 large pink grapefruit, peel and pith removed, cut into segments, juice reserved
1 small shallot, finely chopped
5 4-oz. salmon fillets, preferably wild, skin on, pin bones removed
Kosher salt, freshly ground black pepper
2 tablespoons olive oil, divided
1 tablespoon plain low-fat Greek yogurt
1/2 avocado, cut in ½" dice
1/2 savoy cabbage, cored, very thinly sliced
Cilantro leaves (for serving)

Preparation

  1. Step 1

    Heat oven to 425°. Combine grapefruit juice and shallot in a small bowl; set aside.

    Step 2

    Score the skin side of salmon and season all over with salt and pepper.

    Step 3

    Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Place salmon skin side down in skillet. Cook until skin is browned and crisp, about 5 minutes. Flip fillets, reduce heat to medium, and cook until fish is barely opaque at the center of each fillet, about 4 more minutes; set aside.

    Step 4

    Whisk together grapefruit juice–shallot mixture, yogurt, and remaining 1 Tbsp. oil in a large bowl. Add grapefruit segments, avocado, and cabbage and toss to combine; season with salt and pepper. Serve salmon with grapefruit-cabbage slaw, topped with cilantro.

TagsSalmonFishSeafoodGrapefruitCitrusFruitEasyQuickWeeknight MealsMainGluten FreeNut FreeKetoFrydinner
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