Ingredients for Pan-Roasted Salmon With Grapefruit-Cabbage Slaw

• 1 large pink grapefruit, cut into supremes, juice reserved

• 1 chalota pequeña, finamente picada

• 5 (110g) salmon fillets, preferably wild- caught sockeye or king, skin on, pin bones removed

• Fine sea salt and freshly ground black pepper

• 2 cucharadas de aceite de oliva

• 1 tablespoon plain Greek yoghurt

• 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 coriander 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 centre of each fillet, about 4 more minutes. Set aside.

In a large bowl, whisk together the grapefruit juice–shallot mixture, yoghurt, 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 coriander and serve alongside the salmon.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.