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Roast Salmon with Citrus and Coconut-Chile Crunch
Ingredients
  • 1½ lb. boneless salmon fillet, preferably skinless
  • Kosher salt
  • 6 Tbsp. extra-virgin olive oil, divided
  • 2 Fresno chiles, red jalapeños, or red serrano chiles (green is okay if that is what you can find), thinly sliced
  • 1 1" piece ginger, peeled, finely chopped
  • 1 cup unsweetened coconut flakes
  • ½ cup unsalted roasted peanuts
  • 2¼ lb. citrus (such as grapefruit, oranges, and/or tangerines)
  • 3 Tbsp. white balsamic vinegar or seasoned rice vinegar
  • Flaky sea salt
Steps
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