By Ali Slagle
份量 4人份 YIELD 4 servings
耗时 25分钟 TIME 25 minutes
果香的柑橘和莳萝加入了辣萝卜和生姜，其结果是多汁，香脆，奶油，辛辣和甜味的清爽怡人的混合。
Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.
| 1（1 1/2磅）三文鱼柳，去皮或去皮，犹太盐和黑胡椒。 6汤匙切碎的莳萝。 1片（2英寸）生姜，擦洗并磨碎（无需剥皮）。 2汤匙特级初榨橄榄油，再加一点即可食用。 1个柚子。 2个橘子。 6个小萝卜，切成细的楔子。 1个鳄梨。 片状海盐，用于最后（可选） |
1 (1 1/2-pound) salmon fillet, skin-on or skinless, Kosher salt and black pepper. 6 tablespoons finely chopped dill. 1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel). 2 tablespoons extra-virgin olive oil, plus more for serving. 1 grapefruit. 2 oranges. 6 small radishes, cut into thin wedges. 1 avocado. Flaky sea salt, for finishing (optional) |
| 准备 第一步 将烤箱加热到325度。在平底锅上铺上羊皮纸。将鲑鱼拍干，然后将其有皮面朝下放在托盘上（如果有皮），然后用盐和胡椒粉调味。 第二步 在一个中等大小的碗中，将莳萝，生姜和橄榄油搅拌在一起，直到混合在一起。用盐和胡椒粉调味。将莳萝生姜混合物的一半撒在三文鱼上。烘烤15至20分钟直至煮熟。 （当鱼片或插入最厚部分的即时读取温度计达到120度时，鲑鱼就熟了。） 第三步 在烹饪鲑鱼时，切掉柚子的顶部和底部，沿着水果的曲线切去果皮和髓。将果皮挤入莳萝生姜混合物中，取出汁液。从顶部到底部将水果切成两半，然后切成1/4英寸厚的半月形，然后除去种子。如果你的切片特别大，请将它们再减半。将切菜板上的水果和所有果汁放到碗中。橙子也是按上述步骤做。加入萝卜，加入盐适量调味，轻轻搅拌即可。 第四步 将三文鱼切成大块，然后与柑橘沙拉一起分成几盘。将鳄梨去皮并去核，然后沿纵向四分之一并加入板中。用盐调味。将碗中的汁捞出，然后用黑胡椒粉，另外加一滴橄榄油和片状海盐调味（如果使用的话）。 |
PREPARATION Step 1 Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper. Step 2 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. Bake until cooked through, 15 to 20 minutes. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.) Step 3 As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine. Step 4 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. |
