A bright and refreshing warm salad to serve at almost any time of day.
It’s full of color and flavor from the wild-caught salmon, red onion, citrus, and herbs. Slow-roasting the salmon gives the fish a rich but delicate texture that’s excellent warm, room temp, or even cold from the fridge. Great over rice or tostadas.
Slow-Roasted Salmon with Citrus and Avocado
- 1/2 red onion thinly sliced
- Zest and juice of one lemon
- 1 tablespoon coriander seeds
- 1 teaspoon kosher salt
- 4 ButcherBox Sockeye Salmon Fillet thawed and patted dry
- 1/4 cup olive oil
- 1 grapefruit
- 1 navel orange
- 1/2 cup cilantro leaves
- 1 jalapeno pepper thinly sliced
- Set the oven to 275°F. Toss the sliced red onion with the lemon juice in a medium bowl and set aside. Place the salmon in a 9-inch by 13-inch baking dish, sprinkle with the salt, and toss the lemon zest and coriander seeds over the top. Pour the oil over and place in the oven for 20 to 25 minutes, depending on the thickness of the filets.
- While the salmon is cooking, use a paring knife to peel the grapefruit and orange and get as much of the pith off as you can. Cut the fruit into 1/4 inch-thick wheels. Cut the wheels in half or quarters and set aside.
- Halve the avocado and remove the pit, then cut into slices a similar thickness to the citrus. Set aside.
- Check the fish - it should be opaque and light pink (It will likely have some white bits of albumin—protein in the fish—clustered on the surface. It’s harmless but can be scraped off and discarded). Break fish into irregular chunks and transfer to a large, wide platter.
- Arrange the citrus and avocado over and around the fish; scatter the red onions over the top, followed by cilantro leaves and sliced jalapeno. Finish with a sprinkle of flaky salt and some freshly ground black pepper. Serve over rice.