In this article, the author reflects on the challenges of meal planning amidst family routines, particularly focusing on a mainstay dish: salmon. They describe a simple cooking technique for salmon that has been repeatedly enjoyable, fueled by a need for variety in their meals. The author shares a recommendation for a flavorful variation called Roast Salmon With Citrus and Coconut-Chile Crunch by Chris Morocco, emphasizing the importance of using coconut flakes for texture. They also discuss the versatility of using various citrus fruits, thereby adding color and aroma to the dish while suggesting ways to incorporate leftovers into lunches and other meals.
For my family, that means a generous side of salmon that we eat for dinner and pack for lunch as sandwiches the next day. We've perfected the cooking technique: Preheat the oven to 400°F. Add a slick of oil to a baking pan and warm in the oven for 5 minutes. Add the salmon, sprinkle with some sort of seasoning blend, and roast for 12 minutes.
The recipe to do just that is food director Chris Morocco's Roast Salmon With Citrus and Coconut-Chile Crunch -a juicier, spicier take on the salmon we usually make with a dose of toasty, nutty flair thanks to an irresistible crunchy topping.
Don't overthink the citrus. Just add whatever you have around. I sliced golf-ball-sized mandarins and Cara Cara oranges. Both brought welcome pops of color and aroma as I eagerly await juicy spring strawberries and juicier summer stone fruit.
The second time I made this (the right way) I doubled the Coconut Chile Crunch so I could eat it on a salmon and greens yogurt bowl for lunch. Next time, I'm doubling it again.
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