Ingredients

serves 8

　　1 side of salmon (about 3 pounds), trimmed of fat and excess skin, 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 (recipe follows)

　　Pea shoots or watercress, for garnish

　　

Spring Pea Sauce

Coarse salt

　　1 1/3 cups shelled fresh peas

　　1 cup loosely packed watercress (1 ounce)

　　4 teaspoons cold unsalted butter

　　(makes 3/4 cup)

　　

Step 1

Place the salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lie flat.

　　

Step 2

Stir together the zests, salt, sugar, pepper, and coriander in a small bowl. Rub the spice blend all over the salmon. Wrap the salmon in plastic wrap. Refrigerate 2 hours.

　　

Step 3

Preheat the oven to 400°F. Wipe the spice blend from the salmon with paper towels. Let the fish stand at room temperature 20 minutes.

　　

Step 4

Arrange half of the orange and lemon slices in a single layer in a large roasting pan; place the salmon, skin side down, on top. Rub oil all over salmon. Roast until cooked through, about 17 minutes.

　　

Step 5

Cut the salmon crosswise into 8 pieces. Divide the pea sauce among serving plates. Place a piece of salmon on each plate, and garnish with pea shoots and the remaining orange and lemon slices.

　　

Spring Pea Sauce

Step 6

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking.

　　

Step 7

Drain the peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass the puree through a fine sieve into a small saucepan. Place over low heat, and whisk in the butter, 1 teaspoon at a time; whisk until emulsified. Season the sauce with salt.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.