Pan-Roasted Salmon With Grapefruit-Cabbage Slaw

Directions

1. 1.

   Combine the grapefruit juice and shallot in a small bowl; set aside.

2. 2.

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

3. 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.

4. 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.