Name: Roast Salmon With Citrus and Coconut-Chile Crunch
Yield: 4 servings
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

Roast Salmon With Citrus and CoconutChile Crunch recipe

Photograph by Paola + Murray, food styling by Pearl Jones, prop styling by Sophia Pappas

In this bright and blessedly refreshing winter-appropriate main, roasted salmon is paired with juicy citrus and topped with coconut flakes and peanuts that have been sizzled with chiles and ginger. Use a mix of sweet and sour citrus to make it look (and taste) extra fun.

What you’ll need

Large Nonstick Skillet
$50 At Amazon
Paring Knife
$10 At Amazon
Small Saucepan
$155 At Amazon

Recipe notes