Registered Dietitian Jamie Miller from Camelback Village shares a wonderful recipe for a salmon dinner choice.


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

• 1 small shallot, finely chopped

• 5 (4-ounce) salmon fillets, wild- caught sockeye/ king, skin on, pin bones removed

• Sea salt and freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 1 tablespoon plain Greek yogurt or coconut 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, optional


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 center of each fillet, about 4 more minutes. Set aside.

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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