25 minutes
A vibrant and fresh dish featuring dill and ginger-infused salmon, accompanied by a citrus and avocado salad.
Salmon Fillet, skin-on
0 oz
to taste
Black Pepper, freshly ground
to taste
Dill, finely chopped
tablespoons
Ginger, finely grated
0.25 inches
tablespoons
Grapefruit, peeled and sliced
each
Orange, peeled and sliced
each
Radishes, thinly wedged
each
Avocado, peeled, pitted, and quartered
each
1. Preheat the Oven
Preheat your oven to 325°F. This moderate heat will ensure that our salmon cooks gently and evenly.
2. Prepare the Salmon
Pat the salmon fillet dry using paper towels. Place the salmon on a parchment-lined sheet pan, skin-side down if you're using a fillet with skin. Season the fish generously with kosher salt and black pepper.
3. Make Dill-Ginger Mixture
In a medium bowl, combine six tablespoons of finely chopped dill, a finely grated two-inch piece of scrubbed ginger, and two tablespoons of extra-virgin olive oil. Season this mixture with salt and pepper to taste.
4. Coat and Bake Salmon
Spread half of the dill-ginger mixture evenly over the salmon. Transfer the salmon to the oven and bake it for 15-20 minutes, until the fish flakes easily with a fork or reaches an internal temperature of 120°F.
5. Prepare Citrus Fruits
Cut the top and bottom off the grapefruit, then peel and slice it into 1/4-inch-thick half-moons. Squeeze any juice from the peels into the remaining dill-ginger mixture in the bowl. Repeat this process with the oranges, adding both the slices and any collected juice to the bowl.
6. Combine Salad Ingredients
Add the thinly wedged radishes to the bowl with the citrus, and season the mixture lightly with salt. Gently stir to combine, making sure all the ingredients are evenly coated with the dill-ginger mixture.
7. Assemble and Serve
Once the salmon is done, break it into large pieces and divide it among your serving plates. Peel, pit, and quarter the avocado lengthwise, adding the quarters to each plate. Spoon the citrus and radish salad over and around the salmon and avocado. Finish each plate with a drizzle of extra-virgin olive oil and a sprinkle of black pepper.
Replace salmon with chicken. Marinate the chicken in a blend of thyme and ginger. Serve with a salad of sliced peaches, mixed greens, avocado, and a light vinaigrette.
Swap dill with cilantro and ginger with lime zest. Pair with a salad featuring ripe mango, avocado, and a citrusy dressing.
To change up the texture, consider pan-searing the salmon for a crispy skin or slow roasting it at a lower temperature for a tender, melt-in-your-mouth outcome. Alternatively, you could cut the salmon into cubes and skewer them for a grilled kebab variation.
Swap salmon for lamb, dill for mint, and ginger for cumin. Pair with a salad of grapefruit segments, avocado, and a minty dressing.
Swap out the dill for other herbs such as tarragon for a subtle anise flavor, or cilantro for a more vibrant, zesty kick. You can also add a blend of finely chopped chervil, parsley, and a hint of mint for a more complex herbal note.
For crisp skin, sear skin-side down in a hot pan without moving it until the skin crisps, then flip to finish. Alternatively, bake in the oven at a lower temperature to avoid overcooking, aiming for an internal temperature of 125°F for medium-rare.
Combine finely chopped fresh dill and grated ginger with olive oil to create a marinade. Marinate the salmon for at least 30 minutes or up to 4 hours in the refrigerator for flavor infusion, ensuring the salmon is patted dry before marinating.
Use 'suprême' technique to segment citrus over a bowl to catch juices for the dressing, ensuring no bitter pith remains.
Whisk reserved citrus juice, olive oil, salt, and pepper for dressing, adjusting the balance as needed, and add zest with a microplane for enhanced flavor.
Cut avocado just before serving, using a ripe but firm avocado, and add lemon or lime juice to prevent browning and add flavor.
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