In this bright and blessedly refreshing winter-appropriate main, roasted salmon is paired with juicy citrus and topped with coconut flakes and peanuts that have been sizzled with chiles and ginger. Use a mix of sweet and sour citrus to make it look (and taste) extra fun.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Paring Knife
$10 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Yield
4 servings
Ingredients
1½
6
2
1
1
½
2¼
3
Preparation
Step 1
Preheat oven to 350°. Pat salmon dry, then season with kosher salt. Heat 1 Tbsp. oil in a large ovenproof nonstick skillet over medium. Cook salmon (skin side down if it has skin) until well browned underneath, 6–8 minutes, then transfer to oven. Roast until flesh is opaque and flakes easily with a fork, 8–12 minutes.
Step 2
Meanwhile, cook chiles, ginger, coconut flakes, peanuts, and remaining 5 Tbsp. oil in a small saucepan over medium heat, stirring often, until coconut and peanuts are golden, 8–10 minutes. Transfer coconut-chile crunch to a heatproof bowl and let cool slightly.
Step 3
Using a small sharp knife, cut peel and white pith from citrus, leaving as much flesh behind as possible. Cut flesh from cores in a variety of shapes and sizes and arrange on plates. Break salmon into big pieces and divide among plates, arranging on top of citrus.
Step 4
Stir vinegar into coconut-chile crunch and season with salt (it will probably need a few pinches). Spoon over salad and sprinkle with sea salt.
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