Ginger-Dill Salmon

What makes this recipe sing is the pairing of ginger and dill spread on top of salmon in addition to creamy avocado and refreshing citrus fruit. This would make a delightful meal to share with family and friends. Eat as is or add roll and you are done. Enjoy!

Adapted from Cooking,  New York Times, February 2021

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!



Ingredients


Instructions

  1. Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the lined tray skin side down, if there is skin, and season with salt and pepper.
  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, about 15-20 minutes (it’s done when the fish flakes and a thermometer inserted into the thickest part reads 120 degrees).
  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. Halve the fruit through the top, then cut into 1/4 inch thick half-moons and remove the seeds. Repeat with the oranges. Add the citrus fruit to the dill-ginger mixture and season generously with salt and stir gently to combine.
  4. Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter length wise and add to plates.
  5.  Spoon the juices from the bowl of the mixture and season with black pepper, another drizzle of olive oil and sea salt.

Tips:  The salad and salmon can be made two days ahead and refrigerated. They can be served room temperature or cold. Consider garnishing with baby greens, thinly sliced cucumbers, noodles or tostadas.


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