Roasted Salmon with Mandarins and Coconut Chile Crisp

Roasted Salmon with Mandarins and Coconut Chile Crisp

adapted from Bon Appetit February 2022

In this bright and refreshing main dish, roasted salmon is paired with juicy mandarins and topped with coconut flakes and peanuts sautéed with chiles and ginger. 

Makes 3 servings                  Fish 0 WW pp / serving; Chile crisp 2 WW pp / Tbsp.

1 lb. boneless salmon fillet, skin on
Kosher salt
Cooking spray

1 1/2 Tbsp. olive oil

1 Fresno chile or jalapeno chopped
1 1/2" piece ginger, peeled, finely chopped
1/2 cup unsweetened coconut flakes
1/4 cup unsalted roasted peanuts

1/2 cup unsweetened coconut flakes

1/4 cup roasted peanuts

1 lb. mandarins, peeled, sectioned and cut into pieces

1 1/2 Tbsp. rice vinegar

Pink Himalayan sea salt or Kosher salt

1. Preheat oven to 350°. 
2. Pat salmon dry, then season with kosher salt. 
3. Coat a heated pan with cooking spray and sear the salmon skin side down until well browned, about 6 minutes.
4. Transfer the pan to oven and roast until flesh is opaque and flakes easily. about 12 minutes.
5. While the fish is roasting, cook chiles, ginger, coconut flakes, peanuts, oil and water in a small saucepan, stirring often, until coconut and peanuts are golden, about 8 minutes. 
6. Transfer coconut-chile crisp to a heatproof bowl and let cool slightly.
7. Stir vinegar into coconut-chile crisp and season with to taste with kosher salt.
8. Serve the salmon with the mandarins on the side, topped with the coconut chile crisp and pinch of Himalayan sea salt. 

Enjoy!