Total Time

　　18 minutes

　　This dish can help generate a little sunny feeling in the darkest days of winter. It’s partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there’s also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.

　　

Ingredients

4 servings and 1 lunch the next day

　　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

　　

Step 1

Combine the grapefruit juice and shallot in a small bowl; set aside.

　　

Step 2

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

　　

Step 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.

　　

Step 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.

　　From Bon Appétit: The Food Lover's Cleanse © 2015 by Sara Dickerman. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.