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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ginger-Dill Salmon   
    Categories: Seafood, Vegetables, Herbs, Citrus, Fruits   
         Yield: 4 servings   
       
     1 1/2 lb Salmon fillet, skin   
              - optional   
              Salt & pepper   
         6 tb Finely chopped dill   
         1    (2") piece ginger; scrubbed,   
              - fine grated   
         2 tb Extra-virgin olive oil; more   
              - to serve   
         1    Grapefruit   
         2    Oranges   
         6 sm Radishes; in thin wedges   
         1    Avocado   
              Flaky sea salt; to finish   
              - (opt)   
       
     Set oven @ 325ºF/165ºC.   
        
     Line a sheet pan with parchment paper. Pat the salmon   
     dry, then place on the tray skin-side down (if there is   
     skin) and season with salt and pepper.   
        
     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. (Reserve the remaining dill-ginger mixture.)   
     Bake until cooked through, 15 to 20 minutes. (You’ll   
     know the salmon is done when the fish flakes or an   
     instant-read thermometer inserted into the thickest part   
     is 120ºF/50ºC.)   
        
     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 remaining   
     dill-ginger mixture to get out any juice. Cut the fruit   
     in half from top to bottom, then slice into 1/4" thick   
     half-moons and remove the seeds. If your pieces are   
     especially large, halve them again. Transfer the fruit   
     and any juice on the cutting board to the bowl. Repeat   
     with the oranges. Add the radishes, season generously   
     with salt, and stir gently to combine.   
        
     Break the salmon into large pieces, and divide across   
     plates with the citrus salad. Peel and pit the avocado,   
     then quarter lengthwise and add to plates. Season with   
     salt. Spoon the juices from the bowl over top, and   
     season with black pepper, another drizzle of olive oil,   
     and flaky sea salt, if using.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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