Pan-roasted salmon with citrus cabbage salad
Prep time
Cook time
Total time
Serves: 4
  • For the dressing:
  • ½ cup raw cashews
  • ½ teaspoon freshly grated Meyer lemon zest (from one lemon)
  • 1 tablespoon Meyer lemon juice
  • 1 teaspoon rice vinegar
  • ¼ teaspoon salt
  • 1 tablespoon avocado oil
  • 3 tablespoons water
  • 4 4-oz. salmon fillets, preferably wild, skin on, pin bones removed
  • 1 tablespoon olive oil
  • ½ savoy cabbage, cored, very thinly sliced
  • 1 large red grapefruit, peel and pith removed, cut into segments
  • 1 avocado, pitted and cut into ½-inch pieces
  • ¼ cup fresh parsley leaves
  • 2 tablespoons black sesame seeds
  1. Cover the cashews with cold water and let sit for 4 hours or overnight. Alternatively, you can cover them with boiling water and let soak for 15 minutes.
  2. Drain and rinse the cashews and place in a high-speed blender. Add the lemon zest, lemon juice, rice vinegar, salt, oil, and water. Process on high until creamy and smooth. Taste and add additional salt or lemon juice if desired.
  3. Score the skin side of salmon and season all over with salt and pepper.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place salmon skin side down in skillet. Cook until skin is browned and crisp, about 3-4 minutes. Flip fillets, reduce heat to medium, and cook until fish is barely opaque in the center of each fillet, about 2-3 more minutes; set aside.
  5. In a large bowl combine the cabbage, red grapefruit, avocado and 3 tablespoons of the dressing.
  6. To serve, divide the salad between four plates and sprinkle with the sesame seeds.
  7. Note: If making ahead omit the avocado and fresh parsley and store the salad and salmon separately in the fridge for up to 3 days.
Recipe by Scaling Back at