Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

Pittman & Davis

Summer may have come and gone but that doesn’t mean we can’t enjoy food that would remind us of the picnics, barbeques, and fun-beach adventures we’ve had. It may be drab, chilly and colorless outside in winter, but we can always add color and summer flavors to the food we prepare to keep us warm during the cold winter days.

So what’s the trick? Whip up recipes that use ingredients that are green or brightly colored and would easily remind you of summer. Make sure to incorporate some zest by adding citrus flavors to your dishes. You can also grill or roast some meat to give it the crispiness or signature char that we typically get in summer.

Salads are the mainstays of summer picnics and by preparing them in winter you have a glimpse of summer. Opt for winter greens like creamy cabbage slaw that gives off a California beach-like feel. To top that off pair it with pan-roasted salmon that boasts of coral tones splashed with zingy citrus juice to give it a summer taste.

How to make Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

Total Time: 18 mins

Yields: 4 servings


  • 1 large Pittman & Davis Ruby Red Grapefruit cut into supremes (skinless sections), 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


  1. Combine the grapefruit juice and shallot in a small bowl; set aside.
  2. Score the skin side of the salmon and season all over with salt and pepper.
  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. 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.


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