Salmon with grapefruit cabbage slaw

By emtoothfxr

yummy and fresh

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

Preparation

Step 1

Combine the grapefruit juice and shallot in a small bowl; set aside.
Grill the salmon with salt and pepper

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.