Coriander Salmon with Beets, Oranges, and Avocados
A zesty spice rub and a colorful beet salad brighten up weekday salmon.
Keywords
- Main Courses
- Fish & Seafood
- Fruit
- Vegetables
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Grater
- Nonstick skillet
- Stove
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
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
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