Citrus roasted salmon with spring pea sauce
Instructions:
- 1 side of salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers
- Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/ 4 -inch-thick rounds
- Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/ 4 -inch-thick rounds
- Freshly grated zest of 1 lime
- 2 teaspoons coarse salt
- 2 teaspoons sugar
- 1 1/ 2 teaspoons freshly ground white pepper
- 1 teaspoon coriander seeds, crushed
- 2 tablespoons extra-virgin olive oil
- Spring Pea Sauce
- Pea shoots or watercress, for garnish
- Place the salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lie flat.
- Stir together the zests, salt, sugar, pepper, and coriander in a small bowl. Rub the spice blend all over the salmon. Wrap the salmon in plastic wrap. Refrigerate 2 hours.
- Preheat the oven to 400ï€ F. Wipe the spice blend from the salmon with paper towels. Let the fish stand at room temperature 20 minutes.
- Arrange half of the orange and lemon slices in a single layer in a large roasting pan; place the salmon, skin side down, on top. Rub oil all over salmon. Roast until cooked through, about 17 minutes.
- Cut the salmon crosswise into 8 pieces. Divide the pea sauce among serving plates. Place a piece of salmon on each plate, and garnish with pea shoots and the remaining orange and lemon slices.