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Bon Appétit’s Salmon with Hot Sauce Vinaigrette and Pickled Veg

Photo: Alex Lau

BY Kate Bittman

PUBLISHED April 1, 2024

This is a Bon Appétit recipe that I am in love with. I should be tripling the recipe when I make it, honestly.

 

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Bon Appétit’s Salmon with Hot Sauce Vinaigrette and Pickled Veg

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Makes 4 servings 1x

Units Scale

Ingredients

  • 4 5-6-ounce skin-on, boneless salmon fillets
  • Kosher salt
  • 2 tablespoons vegetable oil, plus more for salmon
  • 8 ounces daikon, red radishes, carrots, and/or cucumbers, very thinly sliced
  • 2 tablespoons seasoned rice vinegar
  • 3 tablespoons mild hot sauce (such as Cholula)
  • 2 tablespoons fresh lime juice
  • Cooked rice (for serving)
  • 1 cup cilantro leaves with tender stems
  • 1/4 cup sliced chives

Instructions

  1. Preheat oven to 250°. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20–25 minutes.
  2. Meanwhile, place daikon or whatever vegetables you’re using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
  3. Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
  4. Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.

— Recipe courtesy Bon Appétit

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