Pan-Roasted Salmon With Grapefruit-Cabbage Slaw
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
59
Spice
65
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 small
Shallot (finely chopped)2 tbsps
Olive OilDirections:
1
Combine the grapefruit juice and shallot in a small bowl; set aside
2
Score the skin side of the salmon and season all over with salt and pepper
3
Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat
4
Place the salmon skin side down in the skillet
5
Cook until the skin is browned and crisp, about 5 minutes
6
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
7
Set aside
8
In a large bowl, whisk together the grapefruit juice–shallot mixture, yogurt, and remaining 1 tablespoon of oil
9
Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper
10
Top the slaw with cilantro and serve alongside the salmon
11
Combine the grapefruit juice and shallot in a small bowl; set aside
12
Score the skin side of the salmon and season all over with salt and pepper
13
Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat
14
Place the salmon skin side down in the skillet
15
Cook until the skin is browned and crisp, about 5 minutes
16
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
17
Set aside
18
In a large bowl, whisk together the grapefruit juice–shallot mixture, yogurt, and remaining 1 tablespoon of oil
19
Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper
20
Top the slaw with cilantro and serve alongside the salmon