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Total Time
18 minutes
This dish can help generate a little sunny feeling in the darkest days of winter. It’s partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there’s also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.
Ingredients
4 servings and 1 lunch the next day
Step 1
Combine the grapefruit juice and shallot in a small bowl; set aside.
Step 2
Score the skin side of the salmon and season all over with salt and pepper.
Step 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.
Step 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.
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Reviews (6)
Back to Top我们不关心这个。卷心菜沙拉是乏味和serving it with plainly seasoned fish didn’t help. I’m not sure why my result was so different from the other reviews. I used a very juicy grapefruit and salted the salad thoroughly (actually ended up oversalting in my effort to add flavor). It was edible after adding a lot more acid in the form of lemon juice. Maybe my grapefruit was too sweet? I got it fresh off the tree.
Anonymous
12/24/2021
This was incredibly easy and so tasty. I found I needed only about 6 minutes total for the salmon, and used a full avocado rather than a half, but otherwise it was perfect.
sbeebe
London, UK
10/3/2020
Super easy, super simple. Couldn't find Savoy cabbage so used normal cannonball cabbage and it worked fine. My salad ended up a little wet so next time I'll just set aside about half the grapefruit juice and add as needed. Impressive recipe, will certainly make again.
Om Nomnom
Brooklyn, NY
5/16/2019
really good
halstrom505
Edgecomb, ME
12/23/2017
So easy, fresh, and delicious!
punkerdunkermarie
St. Paul, MN
2/16/2017
I made this for dinner and the entire family was pleased, including my kids! I used Sockeye Salmon which is thinner than the lighter, farm-raised variety so I cooked the fish about two minutes less on each side. The side salad was such a perfect complement to the salmon with its grapefruit juice adding a little zip to the flavors.
Anonymous
Columbus, OH
1/17/2017
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