The crisp didn’t get crispy, maybe too much oil, but was delicious with either salmon or citrus. It would benefit from some light greens underneath along with the citrus, maybe some pea shoots or other baby green (not anything too herby like cilantro).ģ.5/5 stars as presented but this dish has 5/5 potential with tweaks.Īll the elements of this were individually good, but the citrus totally overpowered the salmon. the dish was missing some umami and sour notes to balance out the sweeter citrus (and salmon, which is a bit sweet but not too umami on its own). I might make a small amount of a soy-shaoxing wine-black vinegar marinade to cook the salmon in, or reduce it and pour as a bit of sauce over the salmon before adding the topping. I might try the white balsamic, or a vinegar with more of a kick than rice vinegar. Next time I'll do more grapefruit and skip the cara cara. Served with white rice as it was already on hand, but next time will try pilaf or cous cous. The dish was plenty good with grapefruit, cara cara & blood oranges. Great over pan fried chicken thighs the next day. The crisp was delicious - I used two Fresno chilies and it was reasonably spicy, as well as rice vinegar.

I did the citrusy stir-fry asparagus from 2019. The chile coconut crisp could definitely be doubled to top a side of veg. Variety is the spice of life citrus wise here - I used blood oranges, mandarins, pommelo grapefruit and a few kumquats for a tangy / bitter kick. Technique tweaks aside, this was a marvelous flavor combo and I loved it the second time I made it!Īmazing! This recipe is so simple but packs a flavor punch.

Better for the summer heat and also for energy conservation.

I made the crisp, then finished the salmon on top of the stove. Also pouring 3 Tbs of anything on top, dampens and dampens the crisp.I drizzled with seasoned rice vinegar. The second time I used a fry pan to get the maximum toasting effect. But needed a few fixes: using a small saucepan to toast and crisp topping in 5(!) Tbs of oil was a mistake. Also, seabass is a fantastic replacement for the salmon here and was also preferred by my guests. I make this with pistachios instead of peanuts and is a huge hit - recommend this switch. Spoon over salad and sprinkle with sea salt. Stir vinegar into coconut-chile crunch and season with salt (it will probably need a few pinches). Break salmon into big pieces and divide among plates, arranging on top of citrus. Cut flesh from cores in a variety of shapes and sizes and arrange on plates. Using a small sharp knife, cut peel and white pith from citrus, leaving as much flesh behind as possible. Transfer coconut-chile crunch to a heatproof bowl and let cool slightly. oil in a small saucepan over medium heat, stirring often, until coconut and peanuts are golden, 8–10 minutes. Meanwhile, cook chiles, ginger, coconut flakes, peanuts, and remaining 5 Tbsp. Roast until flesh is opaque and flakes easily with a fork, 8–12 minutes. Cook salmon (skin side down if it has skin) until well browned underneath, 6–8 minutes, then transfer to oven. oil in a large ovenproof nonstick skillet over medium. Pat salmon dry, then season with kosher salt.

Chile crunch