Samin Nosrat Makes Her Citrus Salmon on Avocado and Citrus Salad
Chef Samin Nosrat knows a thing or two about cooking. Her cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is jam-packed with advice and techniques on how to become a master in the kitchen, including how to slow-roast salmon to perfection. The beauty of this technique is it can be roasted (herbs, soy-glazed, etc.) and served in a multitude of ways, but we think the bright pop of citrus paired with avocado is ideal for a summer soirée.
Citrus Salmon on Avocado and Citrus Salad
For the citrus slow-roasted salmon:
Thinly sliced citrus fruit, like blood oranges, grapefruit, Meyer lemon, kumquats
1 (2-pound) King salmon filet, skin and pin bones removed
1 tablespoon finely grated citrus
2 tablespoons extra-virgin olive oil
For the citrus vinaigrette:
1 tablespoon finely diced shallot
4 teaspoons white wine vinegar
1/4 cup citrus juice
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated zest
For the macerated onions:
1/2 red onion, peeled, halved, and thinly sliced
2 tablespoons wine vinegar or citrus juice
For the salad:
2 to 3 citrus fruits (grapefruits, pomelos, oranges, blood oranges, Cara Cara, or mandarins), supremed
Macerated onions (sliced red onions tossed with wine vinegar or citrus juice for 15 minutes and drained)
Flaky sea salt
1 large avocado, pitted
Marash or Aleppo pepper flakes
1. Make the citrus slow-roasted salmon: Preheat the oven to 225 degrees. Arrange citrus slices on a parchment-lined baking sheet.
2. Season both sides of the salmon with salt. In a small bowl, mix together grated citrus and olive oil. Rub it evenly over the salmon.
3. Place the salmon on top of the citrus and bake until fish begins to flake in the thickest part when poked with a knife or finger, 40 to 50 minutes. Remove from heat and let cool. Gently tear into bite-sized pieces.
4. Meanwhile, make the citrus vinaigrette: In a small bowl or jar, let the shallot sit in the vinegar 15 minutes to macerate. Add the citrus juice, olive oil, zest, and salt. Stir or shake to combine.
5. Make the macerated onions: In a medium bowl, toss together onions and vinegar until coated. Let sit 15 minutes.
6. Make the salad: Arrange supremed citrus segments and macerated onions on a platter. Season with salt. Using a spoon, scoop out rustic spoonfuls of avocado and place on top of the citrus. Season with salt. Arrange salmon chunks over the top and drizzle with citrus vinaigrette. Sprinkle with salt and Marash to serve.
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