MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ginger-Dill Salmon
Categories: Seafood, Vegetables, Herbs, Citrus, Fruits
Yield: 4 servings

1 1/2 lb Salmon fillet, skin
- optional
Salt & pepper
6 tb Finely chopped dill
1 (2") piece ginger; scrubbed,
- fine grated
2 tb Extra-virgin olive oil; more
- to serve
1 Grapefruit
2 Oranges
6 sm Radishes; in thin wedges
1 Avocado
Flaky sea salt; to finish
- (opt)

Set oven @ 325ºF/165ºC.

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.

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. (You’ll
know the salmon is done when the fish flakes or an
instant-read thermometer inserted into the thickest part
is 120ºF/50ºC.)

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 remaining
dill-ginger mixture to get out any juice. Cut the fruit
in half from top to bottom, then slice into 1/4" 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.

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.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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