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Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.


  • 1 large pink grapefruit, peel and pith removed, cut into segments, juice reserved
  • 1 small shallot, finely chopped
  • 5 4-oz. salmon fillets, preferably wild, skin on, pin bones removed
  • Kosher salt, freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 tablespoon plain low-fat Greek yogurt
  • 1/2 avocado, cut in ½" dice
  • 1/2 savoy cabbage, cored, very thinly sliced
  • Cilantro leaves (for serving)

Recipe Preparation

  • Heat oven to 425°. Combine grapefruit juice and shallot in a small bowl; set aside.

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

  • Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Place salmon skin side down in skillet. Cook until skin is browned and crisp, about 5 minutes. Flip fillets, reduce heat to medium, and cook until fish is barely opaque at the center of each fillet, about 4 more minutes; set aside.

  • Whisk together grapefruit juice–shallot mixture, yogurt, and remaining 1 Tbsp. oil in a large bowl. Add grapefruit segments, avocado, and cabbage and toss to combine; season with salt and pepper. Serve salmon with grapefruit-cabbage slaw, topped with cilantro.

Photos by Kimberley HasselbrinkReviews SectionAm I missing a step? Why do we preheat the oven if we don’t don’t use it?

Watch the video: Gordon Ramsay - Balsamic beetroot with Roqufori (October 2020).