Easy Weeknight Dinners by Emily Weinstein & New York Times Cooking

Author:Emily Weinstein & New York Times Cooking [Weinstein, Emily & New York Times Cooking]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2024-10-08T00:00:00+00:00

“This was sooooo good, even my picky 3-year-old was sopping up the sauce. I used frozen cod and it was perfect.”

—Nikki B.

Ginger-Dill Salmon

time25 minutes

yield4 servings

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.

—Ali Slagle

1 (1½-pound) salmon fillet, skin-on or skinless

Kosher salt and black pepper

6 tablespoons finely chopped dill

1 (2-inch) piece ginger, scrubbed (unpeeled) and finely grated

2 tablespoons extra-virgin olive oil, plus more for serving

1 grapefruit

2 oranges

6 small radishes, trimmed and cut into thin wedges

1 avocado

Flaky sea salt, for finishing (optional)

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