Name: Coriander Salmon with Beets, Oranges, and Avocados
Total time: 35 min
Ingredients: 2 oranges; 1¾ teaspoons table salt, divided; 1 teaspoon ground coriander; ¾ teaspoon pepper, divided; 4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick; ¼ cup extra-virgin olive oil, divided; 1 pound cooked beets, cut into ½-inch pieces; 2 avocado, halved, pitted, and cut into ½-inch pieces; 1 shallot, minced; 1 tablespoon cider vinegar

Why This Recipe Works

Meaty beets, creamy avocado, and juicy oranges made a bright and satisfying accompaniment to golden seared salmon.

Before You Begin

We like to use vacuum-packed cooked beets, which are available in the produce section of many grocery stores. You can also use drained canned beets or leftover steamed or roasted beets, or you can cook your beets in the microwave: Peel and cut 1 pound of raw beets into ½-inch pieces, and microwave in a covered bowl with ¼ cup water until tender, about 25 minutes.

Instructions

Grate 1 teaspoon zest from 1 orange. Combine zest with ¾ teaspoon salt, coriander, and ½ teaspoon pepper in bowl, rubbing between your fingers to release oils from zest. Rub spice mixture over salmon flesh.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon, skin side up, and cook until well browned, about 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), about 6 minutes longer. Transfer to platter.

Cut away peel and pith from oranges and cut fruit into ½-inch pieces. Gently toss oranges and any released juices, beets, avocados, shallot, vinegar, and remaining 3 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl. Serve.