Pan-Roasted Salmon with Grapefruit-Cabbage Slaw Recipe
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.