Servings: 4
Start to finish: 35 minutes
Salmon:
4 (4- to 6 ounce) skin-on wild-caught salmon fillets, 1 inch thick
1 teaspoon cold-pressed extra-virgin olive oil
Salt and pepper
Relish:
4 tangerines, rind and pith removed and segments cut into 1/2 inch pieces (1 cup)
1 scallion, sliced thin
2 teaspoons lemon juice
2 teaspoons cold-pressed extra-virgin olive oil
1 1/2 teaspoons grated fresh ginger
Salt and pepper
For the relish: Place tangerines in fine-mesh strainer set over medium bowl and drain for 15 minutes.
Pour off all but 1 tablespoon tangerine juice from bowl. Whisk in scallion, lemon juice, oil, and ginger. Stir in tangerines and season with salt and pepper to taste.
For the salmon: Adjust oven rack to lowest position, place aluminum foil-lined rimmed baking sheet on rack, and heat oven to 500 F. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper.
Once oven reaches 500 F, reduce oven temperature to 275 F. Remove sheet from oven and carefully place salmon, skin-side down, on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 120 F (for medium-rare), 4 to 6 minutes.
Slide fish spatula along underside of fillets and transfer to individual plates or serving platter, leaving skin behind; discard skin. Top with relish and serve.
Nutrition information per serving: 283 calories; 115 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 78 mg cholesterol; 356 mg sodium; 13 g carbohydrate; 2 g fiber; 10 g sugar; 29 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Oven-Roasted Salmon with Tangerine and Ginger Relish in “Nutritious Delicious .”
America’s Test Kitchen provided this article to The Associated Press.
