Sweet-smoky grill marks on salmon with a crunchy, slaw-like cabbage salad and quick roasted potatoes you can do in the oven while the grill heats. Citrus is peak in WA in late winter, so we’ll lean into grapefruit for a bright, modern Northwest vibe.
Details
Ingredients
- Fresh Farm Raised Atlantic Salmon Whole Fillet, 1 lb 1 lb (2 portions) $9.99 (sale)
- Red Cabbage, 1 lb 1/2 small head (about 4 cups shredded) $1.29
- Fresh Large Ruby Red Grapefruit - each 1 grapefruit (segments + 2 tbsp juice) $1.59
- Fresh Organic Lime - each 1 lime (1 tbsp juice) $1.29
- Jumbo Yellow Onions (1 lb) 1/4 onion, very thinly sliced $0.99
- Red Potatoes (1 lb) 3/4 lb, cut into 1-inch chunks $1.29
- Olive oil 2 tbsp, divided
- Honey (pantry) 1 1/2 tsp
- Soy sauce (pantry) 1 tbsp
- Smoked paprika (pantry) 1 tsp
- Kosher salt + black pepper to taste
Instructions
- Prep: Heat oven to 450°F for the potatoes. If grilling with charcoal, start it now; if gas, preheat to medium-high (about 450–500°F).
- Roast potatoes: Toss 3/4 lb red potato chunks with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 20–30 minutes, flipping once, until browned and tender.
- Prep slaw: Thinly slice 1/4 jumbo yellow onion. Shred about 4 cups red cabbage. Segment 1 grapefruit over a bowl to catch juices; squeeze membranes to get about 2 tbsp grapefruit juice.
- Make slaw dressing: Whisk 2 tbsp grapefruit juice, 1 tbsp lime juice, 1 1/2 tsp honey, 1 tbsp olive oil, 1/2 tsp kosher salt, and black pepper to taste. Toss with the cabbage, onion, and grapefruit segments. Let sit while you cook salmon (it softens slightly and gets better).
- Season salmon: Pat 1 lb salmon dry. Mix 1 tbsp soy sauce, 1 1/2 tsp honey, and 1 tsp smoked paprika; rub over salmon. Lightly oil grill grates.
- Grill: Grill salmon skin-side down first (if skin-on), lid closed, 4–6 minutes. Carefully flip (or keep skin-side down and cook through if you prefer), and cook 2–4 minutes more, until it flakes and is 125–130°F for medium or 135°F for more done.
- Serve: Plate salmon with roasted potatoes and a big pile of grapefruit-cabbage slaw. Spoon a little extra slaw juice over the salmon if you like that citrus punch.
Health notes: ~700–850 calories per serving (salmon is rich + potatoes). Excellent omega-3s, high protein, lots of vitamin C from grapefruit/cabbage. To lighten: reduce oil to 1 tbsp total and use extra slaw volume.
Drink pairing: Wine logic: smoky grilled salmon + citrusy slaw is a dream with high-acid whites or light reds. Try Washington Sauvignon Blanc for lift, or a WA Pinot Noir for a classic salmon pairing. Local picks: Waterbrook Sauvignon Blanc (WA) or a Columbia Valley Pinot Noir (many producers; look for “Columbia Valley” on label).