epicurious4.8
Roast Salmon With Citrus and Coconut-Chile Crunch
Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.
👥 4 Servings👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●saucepan
- ●bowl
- ●knife
📝 Preparation Steps
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.
Kosher salt
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.
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.
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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