Ingredients
1 side of salmon (about 3 pounds), trimmed of fat and excess skin, and small pin bones removed with tweezers
Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/4-inch-thick rounds
Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/4-inch-thick rounds
Freshly grated zest of 1 lime
2 teaspoons coarse salt
2 teaspoons sugar
1 1/2 teaspoons freshly ground white pepper
1 teaspoon coriander seeds, crushed
2 tablespoons extra-virgin olive oil
Spring-Pea Sauce
Pea shoots or watercress, for garnish
Preparation
Place salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lay flat.
Stir together zests, salt, sugar, pepper, and coriander in a small bowl. Rub spice blend all over salmon. Wrap salmon in plastic wrap. Refrigerate 2 hours.
Preheat oven to 400 degrees. Wipe spice blend from salmon with paper towels. Let fish stand at room temperature 20 minutes.
Arrange half of the orange and lemon slices in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub oil all over salmon. Roast until cooked through, about 17 minutes.
Cut salmon crosswise into 8 pieces. Divide pea sauce among serving plates. Place a piece of salmon on each plate, and garnish with pea shoots and remaining orange and lemon slices.
