• Prep Salmon: Pat salmon with paper towel on both sides. Generously sprinkle with sea salt on all sides and set aside for 10-15 minutes to dry brine and take the refrigerator chill off while you prepare the salad and dressing.

Prep Avocado Grapefruit Kale Salad

• Cut red onion lengthwise into paper-thin slices. You can do this on a mandoline. Place sliced onions in a small bowl of ice cold water for 10-15 minutes to mellow out their bite. Drain and pat dry.
• Peel thick outer skin from grapefruit. Over a bowl to catch the juice, cut segments into supremes, or peel the fine inner membrane off each segment by hand. It's okay if the grapefruit segments break apart a little.
• Make Quick Citrus Vinaigrette: Pour the grapefruit juice into a measuring cup and add extra lemon juice if needed until you have ⅓ cup. Add ¼ cup olive oil, 2 teaspoons Dijon mustard, and ¼ teaspoon salt and whisk until combined.
• Drizzle 2 tablespoons of Quick Citrus Vinaigrette and 1 teaspoon sea salt and "massage" the kale with your hands until the kale has broken down slightly and is glossy from the dressing, about 1 minute.
• Add shredded cabbage and red onion to the kale, and toss, adding more dressing if needed to coat the cabbage and red onions. Place grapefruit segements, avocado slices, and hearts of palm on top. Set aside while you pan sear the salmon.

Pan-Sear Salmon

• Heat a stainless steel skillet over medium heat until droplets of water skitter across the surface, 3-5 minutes.
• While the pan heats up: Pat salmon dry with paper towels again. Sitting at room temperature with salt may draw out some excess moisture.
• Add avocado oil to coat the bottom of the skillet, about 2 tablespoons.
• Carefully place salmon into skillet, skin side down. Immediately press down on the top surface of each salmon filet to make sure there is full contact between the salmon and the skillet's surface. Hold there for about 30 seconds.
• Allow the salmon to cook almost completely through, which will take anywhere from 5-8 minutes, without moving it.
• Once the salmon is almost cooked to your desired temperature—120°F for medium, 140°F for well-done—shimmy an ultra thin spatula under the salmon and flip it over to quickly sear the other side, then remove from the skillet to a resting plate.

Assemble Seared Salmon and Avocado Grapefruit Salad

• Place a generous handful of the salad on each serving plate. Place salmon on serving plate, skin side up. Drizzle with a little bit of the Vinaigrette if you like things saucy.