I get disappointed when pictures do not do justice to a recipe. You will have to trust me, this salmon was like an explosion of flavors and textures, even if it looks a bit “messy” on the plate. It is actually supposed to be just like that. The husband found the recipe in The New York Times, in an article highlighting favorites of their food editors. I can see why.
OVEN-ROASTED GINGER-DILL SALMON
(slightly modified from The New York Times)
1 salmon fillet, skin-on
Kosher salt and black pepper
6 tablespoons finely chopped dill
1 (1-inch) piece ginger, scrubbed and finely grated
2 tablespoons extra-virgin olive oil, plus more for serving
1 blood orange (or additional regular orange)
2 oranges
6 small radishes, cut into thin wedges
1 avocado
Flaky sea salt, for finishing (optional)
Heat oven to 325 degrees. Line a sheet pan with non-stick aluminum foil. Pat the salmon dry, then place on the tray skin-side down and season with salt and pepper.
In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes.
As the salmon cooks, cut off the top and bottom of the two types of oranges and remove the segments. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Transfer the fruit and any juice on the cutting board to the bowl. Add the radishes, season generously with salt, and stir gently to combine.
Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.
ENJOY!
to print the recipe, click here
Comments: The husband is the seafood cook in our home, but every once in a while I venture into his domain. This was quite spectacular, even if I say so myself. We loved the contrast of the hot salmon with the cold citric salad. Perfect for a warm Summer evening. I highly, highly recommend it.
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Bewitching Kitchen 
These days salmon seems to be on everyone’s table but truly new and innovative recipes are becoming hard to discover. this here fits the bill for me. Even tho’ we can only get farmed salmon in Australia, which I would rather not buy for multiple reasons . . . but I love the taste . . . your marriage of plentiful dill with ginger I have not used with the fish . . . and then combining radishes with the avocado and orange all lead to a desire to close the computer and try the dish now 🙂 ! Shall try and come tell . . .
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it is delicious, and quite different from any salmon dish I’ve had. Plus, I rarely include radishes in anything, so that’s kind of fun too
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Pingback: GINGER-DILL SALMON — Bewitching Kitchen | My Meals are on Wheels
I like the citrus combination. Reminds me of a sicilian orange and onion salad I made regularly until the onions stopped to love me back!
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totally hear you on the onions… due to Phil’s sensitivities, I have not used onions in 20 years – one dances to the music
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