Name: Pan-Roasted Salmon With Grapefruit-Cabbage Slaw
Total time: 18 minutes
Yield: 4 servings and 1 lunch the next day
Ingredients: 1 large pink grapefruit, cut into supremes, juice reserved; 1 small shallot, finely chopped; 5 (4-ounce) salmon fillets, preferably wild- caught sockeye or king, skin on, pin bones removed; Fine sea salt and freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon plain Greek yogurt; 1/2 ripe avocado, cut into 1/2-inch dice; 1/2 medium Savoy cabbage head, cored and very thinly sliced; 1/4 cup fresh cilantro leaves, for serving

Panroasted salmon with grapefruitcabbage slaw on a white plate.

Photo by Michael Graydon & Nikole Herriott

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.

Recipe notes

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