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Epicurious

Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

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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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