Roast Salmon With Citrus and Coconut-Chile Crunch
Ingredients
The salmon
-
1½
lb.
boneless salmon fillet, preferably skinless
-
Kosher
salt
The crunch
-
6
Tbsp.
extra-virgin olive oil
-
2
Fresno chiles, red jalapeños, or red serrano chiles, thinly sliced
-
1
inch
piece ginger, peeled, finely chopped
-
1
cup
unsweetened coconut flakes
-
½
cup
unsalted roasted peanuts
The citrus
-
2¼
lb.
citrus (such as grapefruit, oranges, and/or tangerines)
The dressing
-
3
Tbsp.
white balsamic vinegar or seasoned rice vinegar
-
Flaky
sea salt
Instructions
- Preheat the oven to 350°F and season the salmon with kosher salt.
- Heat 1 Tbsp. of oil in a large ovenproof nonstick skillet and cook the salmon until browned, then transfer to the oven to roast.
- In a small saucepan, cook chiles, ginger, coconut flakes, peanuts, and remaining oil until golden.
- Cut the peel and pith from the citrus, then cut the flesh into various shapes and arrange on plates.
- Break the salmon into pieces, place on top of the citrus, and stir vinegar into the coconut-chile crunch before spooning it over the salad.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
20g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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