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Exploring New Flavors with Salmon: A Recipe for Inspiration

At this point in my life, having a structured meal plan can mean the difference between enjoying a satisfying dinner and opting for something quick like cereal. However, the challenge of meal planning often leads to a cycle of repeating the same dishes or sticking to familiar ingredients week after week.

For my family, dinner typically features a succulent salmon dish, which not only serves as our evening meal but also makes for great sandwiches for lunch the following day. We’ve settled on a time-efficient cooking method: preheating the oven to 400ºF, lightly oiling a baking pan and warming it for five minutes, seasoning the salmon, and roasting it for 12 minutes. A quick broil at the end ensures dinner is both simple and delicious.

Despite enjoying this routine over the past few months, I’ve started to crave a bit of inspiration. I need something fresh to break the monotony while continuing to cook fish in an uncomplicated yet satisfying manner. That’s where Chris Morocco’s Roast Salmon with Citrus and Coconut-Chile Crunch comes into play. This recipe offers a zestier, richer flavor profile, enhanced by a crunchy topping that adds delightful texture and nutty notes.

The first time I attempted this dish, I mistakenly used shredded coconut instead of coconut flakes. I would advise against that choice; the addition of vinegar at the end rendered the once-crispy topping into a soggy mixture. While the flavor still shone through, the texture was certainly compromised. The right kind of coconut chips is essential. In my second attempt, I wisely doubled the Coconut Chile Crunch, which allowed me to enjoy it in a salmon and greens yogurt bowl for lunch. Moving forward, I plan to double it again and consider adding it to oatmeal or using it in a chicken salad sandwich.

As for the citrus, it’s best not to overthink this step. Use whatever you have on hand; I opted for golf-ball-sized mandarins and Cara Cara oranges, both of which provided vibrant color and enticing aromas. I look forward to enjoying the juicy strawberries of spring and the delectable stone fruit of summer, but this recipe could just as easily accommodate plums or nectarines in place of citrus.

Recipe: Roast Salmon with Citrus and Coconut-Chile Crunch

Explore the flavor-packed possibilities this recipe offers, and let it elevate your usual salmon routine to new heights.

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www.epicurious.com