Roast Salmon with Citrus and Coconut-Chile Crunch
Ingredients
1½ lb. boneless salmon fillet, preferably skinless
Kosher salt
6 Tbsp. extra-virgin olive oil, divided
2 Fresno chiles, red jalapeños, or red serrano chiles (green is okay if that is what you can find), thinly sliced
1 1" piece ginger, peeled, finely chopped
1 cup unsweetened coconut flakes
½ cup unsalted roasted peanuts
2¼ lb. citrus (such as grapefruit, oranges, and/or tangerines)
3 Tbsp. white balsamic vinegar or seasoned rice vinegar
Flaky sea salt
Directions
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.
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.
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.
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.