This dish can help generate a sunny feeling in the darkest days of winter. It's partly about the color story, with its pretty coral tones of salmon and grapefruit set against 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 brightly shining.

Serves 4


  • 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 Tbsp. olive oil, divided
  • 1 Tbsp. 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


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

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

    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.

    In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt and the remaining 1 tablespoon of oil. Add the grapefruit segments, avocado and cabbage then toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.

    From Bon Appetit: The Food Lover's Cleanse by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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