Description
An easy, zesty, and colorful summer meal.
Ingredients
Units
Scale
For the spicy cucumber-orange salsa
- 3 Persian cucumbers, diced
- 1 small bunch dill, chopped (1/2 to 3/4 cup)
- 2 or 3 garlic scapes, finely chopped (see note)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon avocado oil
- 3 teaspoons white wine vinegar
- 2 teaspoons fish sauce
- Half a jalapeño, seeds and ribs removed if you prefer less spicy, very thinly sliced on a mandoline
- Zest from 1 orange
- Kosher salt and freshly ground black pepper
For the roasted salmon
- Extra-virgin olive oil
- 2 pounds wild sockeye or coho salmon fillet
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh cilantro leaves (bonus if it is flowering), for garnish
- Flake salt
Instructions
For the spicy cucumber-orange salsa
- In a medium bowl, combine the cucumbers, dill, scapes, olive oil, avocado oil, vinegar, fish sauce, jalapeño, and orange zest.
- Toss to incorporate, taste, and add kosher salt and freshly ground pepper as needed. Set aside.
For the roasted salmon
- Lightly grease a sheet pan with olive oil and lay the salmon skin side down onto it.
- Drizzle with more oil, spread to coat, and season with kosher salt and freshly ground black pepper.
- Preheat the oven to 400°F. The fish should warm to room temperature while the oven heats for even cooking.
- Roast the fillet until the surface is opaque and the center is still translucent. Check after 8 to 10 minutes for doneness. Chances are some eaters will prefer greater doneness, and some medium-rare. The varied thickness in a portion of salmon will contain parts to please everyone.
- Carefully transfer the fillet to a serving platter and spoon the salsa to top the salmon.
- Garnish with torn fresh cilantro and scatter flake salt to taste.