Pan Roasted Salmon With Grapefruit Cabbage Slaw

Ingredients

• 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

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