Healthy Recipe Roasted Salmon with Tangerine Relish

Healthy Recipe, Roasted Salmon with Tangerine Relish

Tangerines and clementines are two varieties of mandarin oranges with a similar sweet, tangy, floral taste and skin that’s easy to peel. Both are notably rich in vitamin C and a quick and convenient snack to have on hand. Here’s how you can transform them into an ultra-simple, delicious relish to dress up a plain piece of skin-on fish or roasted tofu. Serves 4. – Susan Puckett, adapted from AmericasTestKitchen.com

Ingredients

• 4 tangerines or clementines
• 1 scallion, trimmed and thinly sliced
• Juice from 1 lemon
• 1 ½ teaspoons grated fresh ginger
• 4 teaspoons olive oil
• Sea salt and black pepper to taste
• 4 center-cut skin-on salmon fillets, 5-6 oz. each

Instructions

1. Adjust oven rack to the lowest position. Place a rimmed baking sheet on the rack and preheat the oven to 500 degrees.
2. Peel and cut away the white pith of the tangerines or clementines. Cut them in quarters, then slice crosswise ½ inch thick. Transfer the fruit pieces to a fine-mesh strainer set over a bowl and let drain for 15 minutes; reserve 2 tablespoons of the juice.
3. Whisk the sliced scallion, lemon juice, ginger, and 2 teaspoons of the olive oil into the tangerine or clementine juice; season to taste with salt and pepper.
4. Pat the salmon dry with paper towels and cut several shallow slashes, about 1 inch apart, on the diagonal through the skin. Rub the salmon evenly with the remaining 2 teaspoons of oil and season with salt and pepper.
5. Reduce the oven temperature to 275 degrees, remove the sheet from the oven, and carefully place the salmon, skin-side down on the hot sheet. Roast until the center is still translucent when checked with the tip of a paring knife and registers 125 degrees (for medium-rare), 8 to 12 minutes.
6. Spoon the tangerine relish over the fillets and serve.

Susan Puckett is an Atlanta-based food writer and cookbook author.