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Gallery Bright and Crunchy Salmon Credit: Linda Pugliese Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1 orange, such as Cara Cara or blood 1 lime 12 ounces wild-salmon fillet, cut into 2 portions Kosher salt 1 tablespoon Lacto-Fermented Fresno Chiles or 1 thinly sliced fresh jalapeño or serrano chile 1 recipe Frizzled Shallots, plus 1 1/2 cups reserved shallot oil 1 watermelon radish (or 3 smaller radishes) 3 Persian cucumbers 1 tablespoon rice vinegar 1 tablespoon fish sauce 1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves 1/2 cup roasted and salted skin-on peanuts, for serving 1/2 cup crispy rice cereal, for serving
Cook’s Notes Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
Gallery Bright and Crunchy Salmon Credit: Linda Pugliese
Recipe Summary Servings: 2
Gallery
Bright and Crunchy Salmon Credit: Linda Pugliese
Bright and Crunchy Salmon
Credit: Linda Pugliese
Bright and Crunchy Salmon
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1 orange, such as Cara Cara or blood 1 lime 12 ounces wild-salmon fillet, cut into 2 portions Kosher salt 1 tablespoon Lacto-Fermented Fresno Chiles or 1 thinly sliced fresh jalapeño or serrano chile 1 recipe Frizzled Shallots, plus 1 1/2 cups reserved shallot oil 1 watermelon radish (or 3 smaller radishes) 3 Persian cucumbers 1 tablespoon rice vinegar 1 tablespoon fish sauce 1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves 1/2 cup roasted and salted skin-on peanuts, for serving 1/2 cup crispy rice cereal, for serving
Directions
Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.
Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.
Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.
Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.
Cook’s Notes Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
Cook’s Notes
Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
Reviews
Add Rating & Review
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All Reviews for Bright and Crunchy Salmon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bright and Crunchy Salmon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
