Californian / Modern American · Mains
Salmon With Avocado and Cilantro Salad
Ingredients
Serves 4- 1(10.5-pound) salmon fillet, skin on or off
- 2limes (1 thinly sliced crosswise)
- 3 tbspolive oil
- 2garlic cloves, grated or minced
- ½ tspground coriander
- Kosher salt, to taste
- 2scallions, trimmed and thinly sliced
- ¼ tspground cumin
- 1jalapeño or Fresno chile (optional), thinly sliced into rounds
- 2avocados, halved, peeled and thinly sliced crosswise
- 3packed cups watercress, baby arugula or baby spinach
- Torn fresh cilantro leaves and delicate small sprigs, for serving
Method
- 01
Heat the oven to 400°F. On a sheet pan lined with parchment paper, set the salmon, skin side down, along with the lime slices. Drizzle all with 1 tbsp olive oil. Rub the top of the salmon with the garlic and coriander; season with salt. Arrange the lime slices on top of the salmon in an even layer.
- 02
Roast until the salmon is just cooked through and the thickest part can easily be pierced with a fork without meeting resistance, 15 to 20 minutes, depending on the thickness of the salmon. (The cooked lime slices can be eaten or discarded.)
- 03
Meanwhile, zest and juice 1 lime into a medium mixing bowl. Add the scallions, cumin and remaining 2 tbsp olive oil and mix to combine; add salt and jalapeño to taste, if using. Add the avocado slices to the bowl; season with salt and gently toss.
- 04
Remove the salmon from the oven and let cool slightly.
- 05
Add watercress to the bowl with the avocado salad and gently toss to coat; season to taste with salt. Transfer to a serving plate. Break the salmon apart into large chunks, separating from the skin if on, and transfer to the serving plate. Drizzle any liquid from the bowl on top.
- 06
Garnish with cilantro and serve immediately.